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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 16 tablespoons
- 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.
Serving: 1tablespoon | Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 153mg | Potassium: 25mg | Sugar: 13g | Vitamin A: 110IU | Calcium: 16mg | Iron: 0.1mg