Bourbon Caramel Sauce Recipe
Posted: 12/06/2017
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Perfect for both gift giving and parties, this bourbon caramel sauce will become an instant favorite of anyone who tries it!
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 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. Or, you can bring it to a party with ice cream for an easy dessert that everyone will love. It would also be great on a number of other things like apple pie, french toast, bread pudding, and more.
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.
In a nutshell:
- 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!
Between the unmistakable flavor of the bourbon (or whiskey, whatever floats your boat), and the rich creaminess of the cream and butter, this is holiday perfection in the form of a smooth, sweet sauce. You guys are going to love it!
PS: Love caramel? Try these recipes:
Is it just me or would this caramel also be amazing on french toast?
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Perfect for both gift giving and parties, this bourbon caramel sauce will become an instant favorite of anyone who tries it!
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 (1/2 stick) unsalted butter
- 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.
- 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.
Nutrition Information
Serving: 2tablespoons, Calories: 146kcal, Carbohydrates: 20g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 47mg, Sugar: 20g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: I haven’t met a single person who doesn’t like this.
Changes I would make: None are necessary.
Difficulty: Easy!
Disclosure: I have been compensated by Milk Means More for my time to develop this kale sweet potato salad recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
Johnnie says
Can you make this caramel sauce without the alcohol?
Rachel Gurk says
Yes, definitely! Just leave it out and follow the rest of the recipe as written.
Cheri says
Does this have to be refrigerated?
I like to put in welcome bags for my sons wedding.
Rachel Gurk says
I love that idea, however, I do recommend refrigerating this caramel, so sorry!
cynthia l smith says
how much does this make cup size?
Rachel Gurk says
This recipe makes about 1 1/2 cups :)
Cheryl Dirks says
What did I do wrong? Mine never got brown, stayed white and got really hard in 10 minutes. Had it on medium heat. Thanks!
Rachel Gurk says
Hmm, not sure! Did you use sugar and corn syrup?
Diane says
Would like to make several jars for Christmas gifts. How. long can I store it and myst it be refrigerated? Thank you for the help.
Rachel Gurk says
Yes, this should be refrigerated due to the heavy cream in it. It should keep for a week or two. :)
Julie says
Does it need to be refrigerated?
Rachel Gurk says
I would keep it in the fridge because of the cream :)
Christina says
Thanks so much for getting back so quickly Rachel. Warm wishes for the Holidays from Canada!
Rachel Gurk says
You’re welcome! I hope you love the caramel sauce! Merry Christmas!
Christina says
Is doubling recipe any problem, or is it best to make in batches? I am planning to make jars for guest giveaway and would like to do eliminate any extra steps to save prep time for dinner.
Rachel Gurk says
Shouldn’t be a problem! I hope you love it!
Andrea Fox says
Rachel,
I am making your sauce for Holiday gifts…40 jars!!! Have you ever canned the sauce to make it last longer? How long will it stay good if not canned?
Thanks,
Andrea
Rachel Gurk says
Hi Andrea,
I haven’t ever canned this caramel so unfortunately I cannot advise you on that process. It will stay good for about a week in the fridge. I hope that helps!
Mary Ryan says
Where did you get those adorable mason jars? I searched but can’t find them on line. Thanks!
Rachel Gurk says
That’s a really, really good question, Mary! I’ve had them forever. I think these are the same, if not very similar.
Andrea Fox says
I got the same jars at Amazon
Rachel Gurk says
Good to know, thanks!
Vivian Hamon says
What is the recommended shelf life?
Rachel Gurk says
I would store this in the fridge and use within 1 week if possible.
Carolyn says
Rachel, I would love to consult with you about my results…I made 2 slight changes: I substituted one of the tablespoons of corn syrup with maple syrup and I added the teaspoon of vanilla with the milk and bourbon, rather than with the butter. What’s in my pot right now is delicious caramel sauce with a toffee- like glob on the whisk.
Would the glob be because of one of those changes, or should I have poured the cream in slowly, or something else?
Thank-you!
Rachel Gurk says
Hi Carolyn,
This recipe is definitely one that’s better followed as it is written. The changes in order and ingredients could definitely make this seize up on you. Sorry it didn’t come out perfectly…but I’m glad it’s still tasty!
Jane says
What a beauty!
Rachel Gurk says
Thank you!