Bourbon Caramel Vanilla Sauce
This simple dessert will WOW your guests! Bourbon Caramel Vanilla Sauce is rich and creamy, with a hint of salt that brings out the rich caramel flavor and sweetness of the bourbon, an elegant sauce that comes together in a matter of minutes.
BOURBON VANILLA CARAMEL SAUCE
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You may use all light brown sugar, but I love the deeper flavor using both dark and light brown. Add the packed brown sugars and cubed cold butter into a medium heavy-bottomed saucepan.
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.
Very slowly, add in your heavy cream while whisking/stirring steadily.
Next add your vanilla and bourbon*, whisking until it’s smooth. You gotta get one of these mini measuring cups!!
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.
Remove from the heat and whisk in the salt.
If it gets clumpy just whisk it until it’s smooth again.
Cool for 10 minutes in the pan, then pour into a jar for serving or storing.
Suggested Uses for Bourbon Vanilla Caramel Sauce
- Pour over ice cream
- On any fruit pie or crisp
- Use as a dip for apples and other fruits
- In a Caramel Coffee
- On this easy, ice cream cake
Look at that beautiful caramel; a rich, thick, golden sauce!
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If not using immediately, allow to cool to room temperature completely before refrigerating in a sealed jar, like a mason jar or clean and dry jelly jar.
To serve, if desired, warm up in microwave for 20-30 seconds.
*If making this for kids or those who are gluten free, replace the bourbon with vanilla extract.
If you enjoy this sauce, try these other rich and elegant recipes!
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This Kentucky Butter Cake is simply delicious and ridiculously easy! You can’t mess it up! Rich buttery pound cake drenched in a vanilla sauce and if desired, served with Vanilla Bourbon Caramel sauce.
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Vanilla Bourbon Caramel Sauce
Need a quick, elegant, simple dessert sauce to wow your guests? This Vanilla Bourbon Caramel sauce is rich and creamy, a little bit salty with a hint of bourbon.
Ingredients
- 1/2 cup light brown sugar, packed
- 1/2 cup dark brown sugar, packed (may use all light brown if desired)
- 6 tablespoons regular or unsalted butter, cold, cubed
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 Tablespoons bourbon*
- 1 teaspoon kosher salt
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.
- 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.
- Cool for about 10 minutes before serving. If waiting to serve, cool to room temperature before refrigerating. Caramel sauce may be reheated, by pouring desired amount into a microwave safe dish and heating for 20 seconds until warm. Store any leftovers in refrigerator, lasts 1-2 weeks.
Notes
*If making for kids or someone who is gluten free, replace the bourbon with vanilla extract.
Recommended Products
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- All-Clad 7202 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Saucepan with Lid Cookware, 2-Quart, Silver
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 89 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 110mg Carbohydrates: 9g Fiber: 0g Sugar: 9g Protein: 0g
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