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!
servings
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 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.
- 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.
Notes
- Makes about 1 1/2 cups.
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.
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.
Iris says
Hello can you tell me what type of bourbon or whiskey new used? I don’t want to use the wrong when there’s so many out there.
Rachel Gurk says
You can use pretty much any! I often just use jack daniels for cooking and baking because it’s inexpensive.
Joice says
La crema debe estar fria o al tiempo ?
Rachel Gurk says
Cold is fine :)
Teressa says
Awesome
Rachel Gurk says
Thanks Teressa!
Therese M. says
Is there a way to can the sauce to keep it shelf stable until ready for use?
Rachel Gurk says
I am unfortunately not an expert on canning so I can’t advise. I’d recommend doing a google search. :)
Sharon says
I have never canned anything that has milk n it that it didn’t spoil
Dena says
Caramel Sauce
from Page 318 of
The All New Ball Book of Canning and Preserving
2 1/2 cups sugar
2 cups heavy cream
3/4 cups light corn syrup
5 tablespoons unsalted butter
pinch of kosher salt
2 teaspoons vanilla extract
Combine all ingredients, except vanillia, in a 5 quart stainless steel or enamled Dutch oven.
Cook, stirring constantly, over medium-low heat until sugar dissolves. Bring to a simmer, brushing down any sugar crystals o sides of pan with a pastry brush dipped in hot water. Attach a candy thermometer to side of pan.Cook until thermometer registers 220 degrees, stirring occassionally. Remove from heat and stir in vanilla.
Pour sauce into a hot jar, leaving a 1/2 inch headspace. Wipe jar clean. Center lid on jar. Apply band and adjust to fingertip tight. Repeat untill all jars are filled. Let jars cool completely on a wire rack. store in refrigerator for 2weeks or freeze for 1 year.
Charlotte M. says
Any idea how long this will keep if stored in a fridge? I love gifting for the holidays but try and get most of my gifts done late Nov for gifting first or second week of Dec. Curious on any thoughts.
Rachel Gurk says
I would say a week or two.
Charlotte Wynne says
I made this and it was AWESOME!! Everyone raves about it!! I also left out the Bourbon and made it just caramel…wonderful!!
Rachel Gurk says
So glad you like it! Thanks for taking the time to leave a review!
Georgia says
It takes much more than 10 minutes to make. It takes quite a while to start boiling. I doubled the recipe and it was around 40+ minutes I cooked it to, and it still wasn’t very brown. The butter really whitened it up. One batch at a time seems best. The first time I made it (one batch) it didn’t take too long.
Rachel Gurk says
Yes, double (or more) batches will definitely take much longer!
Beth says
How much caramel sauce (in ounces or cups, etc) does this recipe make? It is not stated in the post. Also, have you doubled the recipe with success?
TIA!
Rachel Gurk says
It makes about 1 1/2 cups. It should double really well!
Lori says
Where did you find your cute jars?
Rachel Gurk says
Unfortunately I don’t remember, but these look similar!
Dorrie Hall says
Going to make the Carmel sauce if I can find out where to get the cute jars. Is it sealed like jams?
Rachel Gurk says
I’m not sure where I picked those up, but these jars are similar.
Linda says
Can I use half and half instead of heavy cream? It’s what I have in the house.
Rachel Gurk says
I’m not sure it will thicken up in the same way but let me know if you give it a try!
Carla says
How do I preserve it for gift giving?
Rachel Gurk says
I haven’t tried preserving it and that’s not my area of expertise, sorry! I’d recommend googling to find a recipe that’s made for canning.
Priscilla says
Is it possible to use whiskey instead? Do you think it would change the recipe consistency? Thanks!
Rachel Gurk says
That would definitely work! Shouldn’t change anything. :)
Priscilla says
Thank you SO MUCH!! Merry Christmas!!
Rachel Gurk says
Merry Christmas!