Salted Bourbon Caramel Sauce
One of the most amazing things you will ever put in your mouth
Servings Prep Time
3cups 5minutes
Cook Time
25minutes
Servings Prep Time
3cups 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Combine sugar, water and corn syrup in a deep sauce pan. Stir well
  2. Brush all the sugar granules down the sides of the pan with a wet pastry brush
  3. turn the heat on low
  4. let the mixture slowly heat, melting the sugar granules
  5. do not stir. Instead, occasionally gently swirl the pan then immediately brush down the sides again
  6. 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)
  7. Continue to cook until the mixture becomes a deep amber color. Watch carefully! It can burn very quickly!
  8. 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.
  9. Now whisk in the bourbon and vanilla bean paste.
  10. 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.
Recipe Notes

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.