Pssstt…. Hey, you. I’m gonna let you in on a little secret! Do you want to know how to make one of the most AMAZINGLY delicious things you will ever put in your mouth?
Because today I am going to give you my secret recipe. Today I am going to release to the world my famous Salted Bourbon Caramel Sauce recipe. Yep! I have kept it a close secret until now.
See how I put it up on a golden pedestal? Yea, it’s THAT good.
This stuff is liquid BLISS. Not kidding. I can’t tell you how many of my customers are ADDICTED to this stuff.
wait for it…
Are you drooling yet?
How about now?
The best thing is… you can use it is SOOOO many different ways. Use this delicious salted bourbon caramel sauce to flavor you buttercream ( you seriously have to try this!), drizzle it over ice cream (that’s and obvious one), put a spoonful in your coffee (bingo!) or use it as a dip for fresh fruit like bananas! You can use it in other desserts like the Salted Caramel and Dark Chocolate tartlets I showed you above or on top of other desserts like cheesecake or apple pie. I swear this stuff will elevate just about any dessert to the next level of FREAKIN’ AMAZING! When all else fails I just grab a spoon and eat it right out of the jar (don’t judge me, I’m an addict).
So caramel can be a little finicky to make. Even I still have a failed batch once in a blue moon. But if you follow a few simple techniques you shouldn’t have trouble. Here are a few tips to keep in mind while you follow the recipe (below):
1: Heat the sugar and liquid on low until the sugar is completely dissolved. I have had it crystalize when I tried to heat it too quickly and the mixture starts to boil before all the sugar granules have dissolved.
2: Don’t stir after you start heating. Gently swirl the pan occasionally to mix it, then brush down the sides of the pan with a wet pastry brush to clean any sugar granules off. Which brings us to…
3: Occasionally brush the sides of the pan with a wet pastry brush to be sure there are no sugar granules on the sides that can get back into your mixture and to make sure the mixture itself doesn’t crystalize up on the sides of the pan.
4: Keep a close eye on it! It goes from a perfect golden amber to BURNT very quickly!
Don’t say I didn’t warn ya! Be careful who you feed this to because you will become their “dealer”. So don’t be surprised when you keep getting hit up for another “fix”.
Now this has a pretty good hit of bourbon! It may be on the adult side of things so maybe not for kiddos to indulge. More for the adults that way!
Here at last is my secret revealed! You can now make my famous Salted Bourbon Caramel Sauce for yourself! (I feel like I’m writing an infomercial, lol!)
Have A Sweet Day!