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!
The sauce was very good and I will make it again but the comment to watch out for steam was an understatement . Mine actually steamed and bubbled up and some hit the floor. Luckily I wasnt standing in front of the pan. I made it again and added cream and bourbon in small increments at first until slightly cooler then put the rest in. I didnt have a boil over this time. I love the taste and will give as gifts. Thank you!
Thanks for the feedback!
Can you can this Carmel sauce?
I don’t have expertise in canning, sorry!
I have tried this twice with bad luck both times! My sauce never turned dark at all! The minute I added the cream and bourbon it just went into a hard clump! Even while whisking! Not going to use this recipe!
Are you substituting any ingredients? Perhaps you’re trying to get it too dark? It should just be a light golden color (like iced tea).
Re: “hard clumps” I’ve made this a couple times. I learned the hard way that when you add the cream, you must add it really, & I mean really slow. Just a tiny bit at a time while furiously whisking!
Thanks for the tip!
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.
You can use pretty much any! I often just use jack daniels for cooking and baking because it’s inexpensive.
La crema debe estar fria o al tiempo ?
Cold is fine :)
Awesome
Thanks Teressa!
Is there a way to can the sauce to keep it shelf stable until ready for use?
I am unfortunately not an expert on canning so I can’t advise. I’d recommend doing a google search. :)
I have never canned anything that has milk n it that it didn’t spoil
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.
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.
I would say a week or two.
I made this and it was AWESOME!! Everyone raves about it!! I also left out the Bourbon and made it just caramel…wonderful!!
So glad you like it! Thanks for taking the time to leave a review!
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.
Yes, double (or more) batches will definitely take much longer!