5 from 1 vote
Vanilla Bourbon Salted Caramel Sauce
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.
Servings: 1 cup
Results and timings may vary when adjusting servings
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
  • 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
  1. 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.
  2. Slowly add in heavy cream, vanilla, and bourbon. Continue to whisk.
  3. Raise the heat to medium/medium-high and bring the mixture to a boil.
  4. Boil for 60 seconds*.
  5. Remove from the heat and whisk in the salt.
  6. Cool slightly for about 10 mins**.
  7. Pour the sauce into a jar, seal, and store in the refrigerator*** until ready for use.
  8. 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.

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