This vanilla bourbon salted caramel sauce totally speaks for itself. It’s creamy, a little bit salty, and is perfectly hinted with vanilla and bourbon.
Vanilla Bourbon Salted Caramel Sauce is in da house! This caramel sauce is best served over ice cream, through a straw, on a spoon, smushed into between brownies (recipe coming soon!)… or actually…if you could just pour it straight into my mouth, that would be great. [I may have already done that]
Would you judge me if I told you I burnt my tongue trying to lick the spoon while it was cooking? Nothing, not even a scorching hot metal spoon, could stop me from taste testing this vanilla bourbon salted caramel sauce.
I just can’t help it! The combination of salt, butter, sugar, cream, and bourbon is enough to make anyone do something crazy! Even Teddy couldn’t resist the salty, sweet charm of this caramel.
You won’t be able to either. Trust me.
I decided to make caramel, because I’ve been on a serious DQ kick lately… it must be the warm weather… and I absolutely love their turtle sundaes. Too bad for me, though, because the closest Dairy Queen is 20 minutes away. What? How is there not a Dairy Queen in Seattle?!
I took matters into my own hands! I went to the store, picked up some ice cream and ingredients for caramel and got to work. The bourbon and salt were actually a last minute decision and probably the best last minute decision I’ve ever made. Definitely better than last weeks poor decision of taking Teddy out to play in the rain after I JUST cleaned the apartment. Let’s just say there are a few strategically placed pieces of furniture and area rugs until I manage to clean that up.
A little while later, I’m sitting outside enjoying a setting sun, a warm breeze, and a creamy bowl of ice cream that’s drowning in this smooth, rich, vanilla bourbon salted caramel sauce. Craving. Satisfied.
Welll…that’s about it, guys! I really have nothing else to say, I mean, this vanilla bourbon salted caramel sauce totally speaks for itself. It’s creamy, a little bit salty, and is perfectly hinted with vanilla and bourbon.
Cheers!
– Jennifer
Oh. And don’t forget…I made flourless brownies stuffed with this caramel and they’re coming to the blog on Friday. Say what?!
Do you like plain caramel or salted? Show me the yummy!
- 1 cup brown sugar packed
- 6 tablespoons unsalted butter cubed
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon*
- 1 teaspoon salt
- Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 7 minutes, until it gets thicker.
- Slowly add in heavy cream, vanilla, and bourbon. Continue to whisk.
- Raise the heat to medium/medium-high and bring the mixture to a boil.
- Boil for 60 seconds*.
- Remove from the heat and whisk in the salt.
- Cool slightly for about 10 mins**.
- Pour the sauce into a jar, seal, and store in the refrigerator*** until ready for use.
- To serve: warm up desired amount in the microwave.
Can replace with vanilla extract to make this kid friendly & gluten free.
*You'll know the mixture is boiling when you see lots of tiny looking bubbles and the mixture starts to rise. I started the timer a few seconds after the bubbles started and then it came to a full blown boil.
** If you get any “clumps” while/after cooling, just whisk until smooth again!
*** Caramel can be stored in the fridge for two weeks.
Next time I make a salted caramel sauce I definitely will be adding bourbon. Such a delicious addition!
Thanks Thalia! 🙂
Looks amazing. Any clue how long this can be kept in the refrigerator?
Thanks Jackie! It can be stored in the fridge for about two weeks! I’ll make a note of that in the recipe. 🙂
This sauce is phenomenal. Great job!
Thanks Amanda! I’m so happy you enjoyed it 🙂
Does the alcohol get cooked off?
Hi Casey! Not really… even if something containing alcohol cooks for 2.5 hours, 5% of the alcohol would still remain. I’d say this is an adults only dessert sauce 🙂 Feel free to sub the bourbon for vanilla extract!
Can you use this to make carmel apples?
Hi Pray! I don’t think the caramel would harden up enough for caramel apples. You could definitely use it as a dip for the apples 🙂
Hello! I am making an apple spice semi naked cake and am in search for an amazing bourbon caramel sauce that will be thick enough to drizzle on the top to do a drip cake without it being too runny where it will run all the way to the bottom as well as where its noticeable and not too translucent. Do you know if this is something that would work for that?
This should work great for that!
Hi,
I’m trying out our recipe on my pumpkin cream cheese pie! Have you ever had anyone do this before? Looking forward to making this, it looks great!
I haven’t, but I’m guessing it will be DELICIOUS!
Have you tried making this with the salted caramel crown?
Have not! I bet it would be delicious.
I am aming for a good kick of bourbon, is the flavor of your recipe mild? If I added more bourbon, would it change the consistency? I’d like to make it a bit strong for the lovers at a my event. Can you help me?
That’s hard to say, because everyone’s tastes are so different. I’d test this first and see if it’s strong enough for you!