This homemade caramel sauce is so easy—it’s ready in 10 minutes with just 6 ingredients! It’s perfect for drizzling over ice cream, stirring into your coffee, or finding new ways to enjoy its rich, buttery goodness. And don’t go anywhere, because I’m going to share 14 fun and delicious ways to make the most of this caramel sauce, with an option to add bourbon for an extra kick!
When it comes to caramel sauce, I’ve been making this recipe for decades—hundreds of batches, easily! It’s my go-to for holidays and special occasions, and I’ve given it as hostess gifts more times than I can count. The best part? It mixes up so quickly, you’ll be amazed at how fast you can whip up a batch. Plus, I’ve included all the troubleshooting tips you’ll need to get it just right—whether your sauce is too thick, too thin, or needs a little extra love, I’ve got you covered. Trust me, this bourbon caramel sauce will become a favorite in your kitchen too!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Caramel Bourbon Sauce Ingredients
To make this rich buttery bourbon caramel sauce, you only need 6 simple ingredients, most of which you probably already have in your pantry. Here’s what you’ll need:
- Brown sugar (both light and dark) – The mix of light and dark brown sugar gives this caramel its deep flavor and color. You may use one or the other, but I love the complexities doing both gives.
- Butter – Adds a smooth, creamy texture. I used salted butter, unsalted butter may also be used.
- Heavy cream – Essential for that silky consistency; nothing fat-free or low-fat here, please.
- Vanilla extract – A must, rounding out all of the flavors.
- Bourbon (optional): Bourbon adds a subtle, boozy richness for an extra layer of flavor. Keep out if serving to children, and just add a little extra vanilla.
- Kosher Salt – Enhances the sweetness and balances the flavors, giving it that salted caramel flavor we’ve come to love. But go for salted caramel and use flaky sea salt to finish! Yummo!
Get the full recipe in the recipe card below.
How to make Caramel Bourbon Sauce
- Over medium-low heat, stir the sugars and butter until melted. It’ll start pretty grainy, but stir away, and the sugars will begin to melt into the butter.
- Stir for about 7 minutes, stirring the whole time. It’ll get nice and thick, but it might still be a bit grainy.
3. Very slowly, add in your heavy cream while whisking/stirring steadily.
4. Next, add your vanilla and bourbon (if using), whisking until smooth.
5. Raise the heat to medium and bring the mixture to a boil. Boil for 60 seconds, the mixture will get tiny bubbles and start to rise in the pan.
6. Remove from the heat and whisk in the salt.
7. If it gets clumpy, whisk it until it’s smooth again.
8. Cool for 10 minutes in the pan, then pour into a jar for serving or storing.
14 Favorite Ways to Use Vanilla Caramel Sauce
These are just a few ways to use this incredible caramel sauce, but the possibilities are endless. Whether you’re keeping it simple or trying something new, this sauce is sure to take any dessert or drink to the next level!
- Ice Cream Sauce – The combination of creamy vanilla ice cream and warm, buttery caramel sauce is my favorite!
- Apple Crisp – One of my go-to fall desserts! The caramel sauce perfectly complements the warm, spiced apples and crunchy topping. Every bite makes me swoon.
- Grilled Pound Cake – For an extra special treat, I love to swirl this caramel over grilled pound cake, topped with a scoop of vanilla ice cream. It’s an indulgent dessert that’s guaranteed to impress!
- Swirled into brownie batter – Add a swirl of caramel into your brownie batter before baking for an extra gooey, caramel-filled treat.
- Mixed into cookie or cake batter – Stir some caramel into your cookie or cake batter for a sweet, caramelized flavor in every bite.
- Cake Sauce – This caramel sauce is the perfect finishing touch on butter cakes, like my Kentucky Butter Cake or this delicious Pear Cake. The combination of the buttery cake and rich caramel is heavenly.
- Fruit Dip – Apples and pears are my top picks for dipping into this rich caramel sauce. Making a healthy snack even yummier!
- Coffee – Stir a spoonful of caramel into your coffee for a homemade caramel latte that’s way better than anything from the coffee shop.
- Pancakes or waffles – Forget syrup! This caramel sauce is a game-changer for your weekend breakfast, especially on fluffy pancakes or crispy waffles.
- Drizzled on cheesecake – Elevate your cheesecake game by drizzling this sauce over the top for an extra layer of sweetness and flavor.
- Used as a dip for cookies – Soft cookies like snickerdoodles or shortbread are perfect for dipping into this buttery caramel sauce.
- Brushed on grilled fruit – Grilled peaches or pineapple get an extra boost of flavor when glazed with caramel sauce. It’s a unique and delicious twist!
- Spoon into hot apple cider – Add a spoonful of this caramel sauce into hot apple cider for a cozy, comforting fall drink.
- Use in craft cocktails – Try mixing this caramel into a craft cocktail for a rich, sweet twist that pairs well with whiskey, rum, or bourbon.
How to store Bourbon Caramel Sauce
Caramel sauce can be stored on the counter for up to 3 days, but for longer storage, keep it in the refrigerator for up to 3 months. Make sure to use an airtight container and tuck it in the back of the fridge where it stays coldest.
When you’re ready to use it again, reheat the sauce on the stovetop over low heat or in the microwave in 20-30 second bursts, stirring in between. If the sauce becomes too thick, add a splash of heavy cream or milk and whisk it until smooth.
Can You Freeze Caramel Sauce?
Yes, you can absolutely freeze caramel sauce! It stores beautifully in the freezer for up to 3 months.
To freeze, let the sauce cool completely (this is important; if not, the condensation will cause a freezer burn), then pour it into an airtight container, leaving a little space at the top to allow for expansion. When you’re ready to use it, thaw it overnight in the fridge, and gently reheat it on the stove or in the microwave, stirring occasionally until smooth. If needed, add a splash of heavy cream whisking to bring it all together.
If making this for kids or those who are gluten-free, replace the bourbon with vanilla extract.
If your caramel sauce is thinner than you’d like, there are a few easy ways to make it thicker. One option is to let it simmer for a few extra minutes, stirring constantly to avoid burning. But honestly, the easiest method is just to let it cool—caramel sauce naturally thickens as it cools. Some people might suggest adding cornstarch or flour, but that can change the taste, so I don’t recommend it.
Here’s a simple guide:
– Caramel sauce cooked to 220°F will be fluid and perfect for drizzling.
– Caramel sauce cooked to 230°F will be thicker, great for spreading or even piping.
If your caramel sauce is too thick, especially after being stored, don’t worry—it’s easy to fix! You can reheat it on the stovetop, and it will naturally thin out. You can also pop it in the microwave in 20-30 second intervals, stirring well. If it’s still too thick, just add a little liquid to loosen it up. You can use heavy cream, milk, or even water. Start with a teaspoon at a time, stirring well, and gently heat the sauce until you get the consistency you want.
Grainy caramel sauce happens when the sugar crystallizes while cooking. This can occur if sugar crystals form on the sides of the pan or if the sauce is stirred too much. To avoid this, make sure the sugar is completely dissolved before it starts boiling, and try not to stir too much once the caramel is cooking. By following these steps, you’ll get that smooth, creamy, and silky texture every time!
To fix grainy caramel (don’t worry, it happens!):
– Wet Pastry brush: Dip a pastry brush in water, gently brush down the sides of the pan to dissolve any sugar crystals that form.
– Reheat and stir: Reheat the caramel on low heat for about 15-20 minutes, adding a little water if needed, and stir until smooth.
– Strain the sauce: If it’s still grainy, pour the sauce through a fine-mesh sieve to get rid of any remaining crystals.
Yes, caramel sauce thickens as it cools. When it’s hot, the sauce will be more runny and great for drizzling. As it cools down to room temperature or after being stored in the fridge, it will naturally become thicker. If it gets too thick for your liking, don’t worry—you can warm it up a little to make it thinner again. On the other hand, if you want a thicker caramel sauce, just let it cool completely, and it will set into a thicker consistency, perfect for spreading or even dipping!
If you enjoy this sauce, try these other rich and elegant recipes!
Salted Caramel Bourbon Vanilla Sauce makes a beautiful gift!
Print these tags for easy and food gifting!
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Equipment
Ingredients
- ½ cup light brown sugar packed
- ½ cup dark brown sugar packed (may use all light brown or all dark brown if desired)
- 6 tablespoons butter cold, cubed, use regular or unsalted (if using unsalted, you may need to add up to ¼ teaspoon more salt)
- ½ cup heavy whipping cream I used organic
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt or even better use Fleur de Sel or Flaky sea salt
- 2 Tablespoons bourbon This is completely optional, if not using, add additional 1 teaspoon vanilla extract
Instructions
- Place the brown sugars and butter into a medium heavy-bottomed saucepan. Melt sugar and butter over medium-low heat, cooking and stirring constantly, about 6-7 minutes until it gets nice and thick. It might be grainy, but that will change.½ cup light brown sugar, ½ cup dark brown sugar, 6 tablespoons butter
- Very slowly, pour in your heavy cream while whisking to combine. Whisk in your vanilla and bourbon, whisk until smooth. Increase heat to medium-high, bringing the mixture to boil, tiny bubbles will break the surface. The caramel will bubble and rise, boil for 60 seconds without stirring. Remove from the heat and stir in the salt.½ cup heavy whipping cream, 1 teaspoon vanilla extract, 2 Tablespoons bourbon, 1 teaspoon kosher salt
- Cool for about 10 minutes before serving. If waiting to serve, cool to room temperature before refrigerating. Caramel sauce will continue to thicken as it cools and will thicken more in the refrigerator.
Notes
Storage Tips
Caramel sauce can be stored on the counter for up to 3 days, but for longer storage, keep it in the refrigerator for up to 3 months. Make sure to use an airtight container and tuck it in the back of the fridge where it stays coldest. When you’re ready to use it again, reheat the sauce on the stovetop over low heat or in the microwave in 20-30-second bursts, stirring in between. If the sauce becomes too thick, add a splash of heavy cream or milk and whisk it until smooth.Can You Freeze Caramel Sauce?
Yes, you can freeze caramel sauce! It stores beautifully in the freezer for up to 3 months. To freeze, let the sauce cool completely (this is important—if not, the condensation will create freezer burn), then pour it into an airtight container, leaving a little space at the top to allow for expansion. When ready to use it, thaw it overnight in the fridge and gently reheat it on the stove or microwave, stirring occasionally until smooth. Add a splash of heavy cream, whisking to bring it all together.Nutrition
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