Perfect for both gift giving and parties, this bourbon caramel sauce will become an instant favorite of anyone who tries it!
Recipe Overview
Why you’ll love it: This recipe is nearly fool-proof and is perfect for both gift giving and parties.
How long it takes: 15 minutes
Equipment you’ll need: Saucepan
Servings: 12
Thick and sweet, creamy and bourbon-y, this caramel is already calling your name, isn’t it? It’s good enough to eat off a spoon, and you might just find yourself doing that. Not like I know anything about that…
If you’ve never made caramel before, don’t be scared! This recipe is nearly fool-proof and you can absolutely conquer it. I have faith in you.
Between the unmistakable flavor of the bourbon (or whiskey, whatever floats your boat), and the rich creaminess of the cream and butter, this is perfection in the form of a smooth, sweet sauce. You guys are going to love it!
Uses for this caramel sauce
Gifting: If you find yourself needing a last-minute hostess gift or a dessert for a party, this is the recipe for you! It’s super easy to make and all you have to do is pour it in a jar and tie some ribbon around it and it’s ready to gift.
Party Perfect: You can bring it to a party with ice cream for an easy dessert that everyone will love.
Topping all the Things: It would also be great on a number of other things like apple pie, french toast, bread pudding, and more.
How to Make It
- Boil sugar with water, corn syrup, and a touch of salt. You’ll want to be besties with the stove at this point – don’t leave its side. Swirl the pan and keep a close eye on it.
- Watch for it to become the color of a strong-brewed iced tea – or, the color of caramel.
- Remove from heat and add the cream and bourbon. Stand back and watch out for steam!
- Whisk to combine and then whisk in butter and vanilla.
- Let cool and enjoy!
Is it just me or would this caramel also be amazing on french toast?
Bourbon Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons corn syrup
- pinch of salt
- 1/2 cup heavy cream
- 1 tablespoon bourbon
- 4 tablespoons unsalted butter (1/2 stick)
- 1 teaspoon pure vanilla extract
Instructions
- Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea, about 10 minutes. Watch it closely. It takes awhile to get going, but once it gets going, it can scorch quickly.1 cup granulated sugar, 1/4 cup water, 2 tablespoons corn syrup, pinch of salt
- Remove from heat and add cream and bourbon (watch out for steam!), whisking to combine. Keep off the heat and whisk in butter and vanilla. Transfer sauce to a bowl to cool (and thicken). Store covered in the fridge and reheat slowly in the microwave or over low heat in a saucepan. Also great cold with apples as a dip.1/2 cup heavy cream, 1 tablespoon bourbon, 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Notes
- Makes about 1 1/2 cups.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Can this be frozen?
I haven’t tested that. Let me know if you give it a try!
I love your jars. Can you share where you got them? Thank you
Unfortunately I don’t remember, but these look similar!
What is the temperature when you remove it from the stove? I don’t make candy type sause by color.
We just make this one by color!
What size jar?
The recipe makes about 1 ½ cups, so 12 ounces.
Would this be shelf stable long enough for shipping within the US? Thinking of making it as a gift for family. Thanks!
I wouldn’t recommend it, sorry!
Can this recipe be canned? Is so what is the shelf life? I would like to make and send to relatives that are out of state. Thank you for sharing.
I’m not an expert on canning so unfortunately I can’t provide you with advice on that subject.
I will make this recipe. It seems simple.
I have a couple of questions.
1. Does this recipe yield enough to make 1 small jar?
2. Can it be made without the alcohol?
Yes and yes!
I see you have it shown in little jars to give as gifts….does it have to be refrigerated and then microwaved to soften when ready to use it? And, what is the “life” for this sauce when it is made?
Thank you –
k
Yes, I typically refrigerate this caramel. You can eat it straight from the jar, but it will be thick, so if you want it pourable, a quick microwave will help. I would say the life is a week or two, but I always err on the conservative side.