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!
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!
It makes about 1 1/2 cups. It should double really well!
Where did you find your cute jars?
Unfortunately I don’t remember, but these look similar!
Going to make the Carmel sauce if I can find out where to get the cute jars. Is it sealed like jams?
I’m not sure where I picked those up, but these jars are similar.
Can I use half and half instead of heavy cream? It’s what I have in the house.
I’m not sure it will thicken up in the same way but let me know if you give it a try!
How do I preserve it for gift giving?
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.
Is it possible to use whiskey instead? Do you think it would change the recipe consistency? Thanks!
That would definitely work! Shouldn’t change anything. :)
Thank you SO MUCH!! Merry Christmas!!
Merry Christmas!
How many ounces does it makes
Unfortunately we need to retest this one to get a measurement (we’re always constantly improving things and this is something we’ve been adding as fast as we can). My best guess is a generous cup, so about 8oz.
What size are the jars in your photo and how many did you fill with one batch?
Sorry – I don’t know how large these jars are, but the recipe makes about 1 1/2 cups of caramel.
How long can you refrigerated it and can you hot pack it?
It can be refrigerated for a couple weeks. I don’t recommend canning it.
Andrea Fox, it is unsafe to can due to the butter and cream.
Can you make this caramel sauce without the alcohol?
Yes, definitely! Just leave it out and follow the rest of the recipe as written.
Does this have to be refrigerated?
I like to put in welcome bags for my sons wedding.
I love that idea, however, I do recommend refrigerating this caramel, so sorry!