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."
Bourbon Caramel Sauce
Recipe from the Tasting Table Test Kitchen
Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
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
1. 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.
2. 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.
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