Bourbon Caramel Sauce
This easy Bourbon Caramel Sauce is perfect for fall and holiday desserts! It's sweet, gooey with an added depth of flavor from the salt and bourbon!
Servings: 20 servings
Calories: 79kcal
Ingredients
- 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 tablespoons bourbon
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Tip: Read through the instructions fully before starting. Make sure your cream and butter are at room temperature, and have all ingredients measured and ready by the stove — caramel moves fast once the sugar is hot!
- Combine the water and sugar in a medium, heavy-bottomed saucepan. Gently stir just once or twice to moisten the sugar, then stop stirring — too much stirring can cause it to crystallize.
- Next, set the pan over medium to medium-high heat and let it cook undisturbed for about 10–13 minutes, until it turns a deep amber or iced tea color. If the sugar isn’t browning evenly, you can gently swirl the pan at the end to help it color consistently — avoid stirring with a spoon, which can cause crystals. If using a thermometer, the caramel should reach about 330–340°F (165–170°C), but color is the best guide since every stove heats a little differently.
- Remove pan from heat and whisk in the room temperature cream carefully — it will bubble up quite a bit, so use caution. Once the bubbling settles, add the butter and whisk until fully melted. Next, whisk in the vanilla, bourbon, and salt until smooth.
- Pour the caramel sauce into a heatproof jar and allow to cool slightly. It will thicken up as it cools.
Notes
Recipe Adaptation: Recipe from Minimalist Baker's 4-Ingredient Bourbon Caramel Sauce and Gimme Some Oven's Bourbon Caramel Sauce.
Troubleshooting: If your sugar hardens or clumps, it usually means the heat was too low or it was stirred too much at the start. Try again without stirring and use a heavy-bottomed pan.
Color to look for: For best results, cook by color rather than temperature — you want a rich amber, not pale yellow.
Thermometer (Optional): If you like using a thermometer, the caramel is typically ready between 330°F and 340°F (165°C - 170°C), but color is the best guide since every stove heats a bit differently.
Storage: Store caramel in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 76mg | Potassium: 7mg | Sugar: 10g | Vitamin A: 149IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.01mg
