Recipe: Bourbon Caramel Sauce
Your ice cream needs this rich, salty, bourbon-spiked sauce. Trust us. Just be careful not to let the sugar burn.
To learn more, read "Sundae Funday."
Recipe from the Tasting Table Test Kitchen
Bourbon Caramel Sauce
Learn to make a bourbon-spiked caramel sauce with a nice, salty finish. It's the perfect way to punch up a sundae.
Prep Time
10
minutes
Cook Time
8
minutes
Servings
3
cups
Total time: 18 minutes
Ingredients
- 3 cups sugar
- ⅔ cup water
- 1 cup heavy cream
- 6 tablespoons maple syrup
- ½ cup bourbon
- 6 tablespoons cold butter, cut into small cubes
- 1 teaspoon vanilla extract
- Flaky sea salt, to taste
Directions
- In a medium saucepan over medium-high heat, combine the sugar and water, and bring to a boil. Cook, without stirring, using a wet pastry brush to push down any crystalized sugar pieces around the inside of the saucepan. Continue boiling until deep amber in color, 5 to 7 minutes. Remove from the heat and slowly whisk in the cream.
- Return the pan to medium-high heat, then stir in the maple syrup and bourbon. Cook at a low boil for 1 minute, until a thick, smooth sauce forms. Remove from the heat and add the butter and vanilla, whisking until smooth. Season with salt and serve warm or at room temperature. Make ahead: The sauce can be made up to 1 week ahead. Cover and chill until ready to use.
Nutrition
| Calories per Serving | 726 |
| Total Fat | 26.2 g |
| Saturated Fat | 16.4 g |
| Trans Fat | 0.5 g |
| Cholesterol | 84.9 mg |
| Total Carbohydrates | 114.6 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 113.1 g |
| Sodium | 510.6 mg |
| Protein | 0.9 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
