- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, room temperature
- 3 1/2 tablespoons butter, chopped, room temperature
- 1 1/2 tablespoon bourbon
- 3/4 teaspoon vanilla
- 1/2 teaspoon salt
- Combine the water and sugar in a medium saucepan. Give it a stir then set it to medium to medium high heat for 11-13 minutes until it turns a copper/iced tea color.
- Remove pan from heat and whisk in the cream followed by the butter. Once the butter has melted, whisk in the vanilla, bourbon, and salt. Pour the caramel sauce into a heat proof jar and allow to cool slightly. Mixture will thicken up as it cools.
Keywords: caramel, bourbon, sauce, bourbon caramel, liquor, salted caramel, caramel sauce