Imagine a sauce so luxurious it can transform any dessert from ordinary to extraordinary - that's exactly what this Caramel Sauce with Vanilla and Bourbon promises! With just a handful of simple ingredients and a few expert techniques, you'll create a silky, rich caramel that will have your friends and family begging for your culinary secrets. This isn't just any caramel sauce; it's a sophisticated, grown-up version that brings together the deep warmth of bourbon, the richness of butter, and the pure sweetness of caramelized sugar.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 1 cup
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
Instructions
- Gather all ingredients and have them measured and ready before starting. This includes measuring the sugar, cutting butter into cubes, measuring cream, vanilla, and bourbon.
- Select a heavy-bottomed medium saucepan with high sides to prevent potential sugar splatter during caramelization. Ensure the pan is completely clean and dry.
- Place the pan over medium-high heat and add granulated sugar. Allow sugar to slowly melt without stirring, gently swirling the pan occasionally to help even heating.
- Watch carefully as sugar begins to transform. It will first become cloudy, then start turning golden amber around the edges. Do not stir with a utensil, only swirl the pan.
- Continue cooking until sugar reaches a deep amber color, approximately 6-8 minutes. The color should resemble a rich copper penny.
- Immediately remove pan from heat and carefully add butter, whisking vigorously. The mixture will bubble and foam dramatically, so be cautious.
- Once butter is fully incorporated, slowly stream in heavy cream while continuing to whisk. The sauce will bubble intensely but will smooth out.
- Return pan to low heat and whisk until sauce becomes completely smooth and any crystallized sugar dissolves.
- Remove from heat and stir in vanilla extract and bourbon. Whisk until fully combined and glossy.
- Allow sauce to cool for 10-15 minutes. It will thicken as it cools. Transfer to a clean glass jar or container.
- Store in refrigerator for up to two weeks. Gently reheat before serving by warming in microwave or using a water bath.
Tips
- Temperature is Key: Use a medium-high heat and resist the urge to stir. Swirling the pan helps ensure even caramelization without creating sugar crystals.
- Safety First: Caramel gets extremely hot, so wear oven mitts and be prepared for intense bubbling when adding butter and cream.
- Color Matters: Look for a deep amber color - similar to a copper penny - which indicates the perfect caramelization point.
- Whisking Technique: Whisk vigorously when adding butter and cream to create a smooth, emulsified sauce.
- Storage Hack: This sauce can be refrigerated for up to two weeks. Always gently reheat before serving to restore its silky texture.
- Bourbon Bonus: The bourbon is optional, but it adds a sophisticated depth of flavor. For a non-alcoholic version, simply omit or replace with vanilla extract.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
