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Thursday, September 5, 2013

Salted Caramel Bourbon Sauce

I believe that I have died and gone to heaven!! A heaven bathed in a luscious caramel sauce laced with Bourbon. I know I will be dreaming about this sauce tonight because I can't stop thinking about it's wonderful taste!!

I was looking for a caramel sauce recipe to make and found a lot out there. I read several and decided on this one. I've altered their recipe a little. A little more salt and a little more Bourbon.

I've made caramels before, but my recipe makes them with corn syrup. I wanted to find a recipe that didn't use corn syrup. This one enticed me because it only had 4 ingredients. And corn syrup was not one of them!! I read through the recipe, the instructions and the comments and to be honest, I was a little intimidated. But I thought I would give it a try.

I went to my local liquor store to buy some Bourbon. I'm not a Bourbon or Whiskey drinker and quite frankly didn't know they were kinda the same thing. I've heard the name Makers Mark, so I thought I would go with that one. Brand name, not overly expensive... it works for me!!!

The biggest thing I learned when making the sauce is that you have to be careful and watch it closely. It will go from a deep amber to burnt in a matter of seconds!!! Other than that, it's pretty easy.

I know you will enjoy it as much as I do!! I have to warn you though, you will want to drink the whole bottle!!

My dad would have loved this sauce as he was a whiskey man. Cheers dad.


I used Makers Mark Bourbon Whiskey, but use whatever high quality bourbon you have.
You can use this over ice cream, in your coffee, cheese cake, on bread pudding, where ever you would normally use a caramel sauce.


1 cup sugar (+ 1/4 cup water)
½ cup heavy cream
6 Tbsp butter
2 Tbsp bourbon
1 tsp salt


Simmer sugar and ¼ cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as to not to let it burn.

Turn off burner and remove from heat and add butter. Stir until butter is melted and incorporated into sauce. Slowly add cream while stirring.

Add salt and bourbon and place back on still-warm burner for another minute while stirring.
Transfer to a heat-safe dish or bottle and let cool.

Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.

Nutrition Information
Serving size: 20 1 Tbsp servings; per serving: Calories: 51 Fat: 1 g Saturated fat: 0.5 g Carbohydrates: 10 g Sugar: 10 g