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!
|Prep Time||5 minutes|
|Cook Time||25 minutes|
- 2 cups granulated white sugar
- 1/4 cup water
- 2 teaspoons light corn syrup
- 1/3 cup bourbon
- 1/2 cup heavy cream room temp
- 2/3 cup butter very soft but not melted
- 1 teaspoon fine sea salt or regular table salt
- 1/4 cup vanilla bean paste or vanilla extract (but paste is sooo much yummier)
- Combine sugar, water and corn syrup in a deep sauce pan. Stir well
- Brush all the sugar granules down the sides of the pan with a wet pastry brush
- turn the heat on low
- let the mixture slowly heat, melting the sugar granules
- do not stir. Instead, occasionally gently swirl the pan then immediately brush down the sides again
- Once all the sugar has dissolved (the mixture will become clear and you won't see granules in it), turn up the heat to medium high. Bring it to a boil, again no stirring. Swirl and brush down the sides occassionally (maybe every 5 minutes or so)
- Continue to cook until the mixture becomes a deep amber color. Watch carefully! It can burn very quickly!
- When it is a deep amber color remove it from heat and quickly whisk in cream, butter and salt. Be Careful! The mixture will bubble up vigorously! This is why you want a deep pot. I like to wear an oven mitt when I do this because it also steams like crazy.
- Now whisk in the bourbon and vanilla bean paste.
- I usually divide it into 8 oz canning jars and put the lids on immediately. Let cool completely then refrigerate. Keeps for up to 2 weeks in the refrigerator.
You can tweak the amount of bourbon and salt to your taste. You can make a non boozy version and eliminate the bourbon all together. Just add a few extra tablespoons of heavy cream instead.
Don't forget my most favorite Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste! It's the PERFECT thing for this recipe.
Nice! Must give your bourbon version a try. Thank you
Yum! This sounds amazing. ?
Thank you! I hope you give it a try, you will love it!
Oh, this sauce sounds so good! It would go great on my chocolate pecan pie cookie bars for Derby Day. I might need to make some tonight.
This looks so delicious! My Dad is a huge caramel fan and I think he would enjoy it if I made it for him! Will be pinning this!
I need to pin this, it sounds delicious! Love the way you gave the intro and the tips 🙂
I am going to get seriously fat if I keep reading these amazing blogs with such talented chefs. Wow! Thanks for sharing.
Oh my gosh I LOVE salted caramel sauce! I always buy a jar but now I want to try making it. It’s sooo good on top of apple pie. 😉
I put bourbon in my bbq sauce. Never thought to put in in a caramel sauce! Will definitely have to try it.