Caramel Bourbon Sauce
Ingredients:
- sugar - 1 c
- bourbon, divided - 5 T
- heavy cream, heated - 1/2 c
- butter, cut into six cubes, room temperature - 6 T
- kosher salt - 1/2 t
- vanilla extract - 1 t
Instructions:
In a sauce pan, heat sugar and 4 T bourbon over medium low heat, stir constantly, until sugar dissolves and mixture is smooth. Increase heat to medium; STOP stirring. Mixture should come to a boil. Boil for 6 - 8 minutes, swirling the pot every 30 seconds and wiping down the sides of the pan with a wet pastry brush (to prevent sugar from sticking to the sides and crystallizing).
When mixture is thick and deep golden, remove from heat. Slowly add cream, whisk constantly (mixture will bubble), add butter and salt. When everything is combined, stop whisking and let cool for 4 minutes, stir in vanilla and 1 T of bourbon.
Cool slightly, pour into jars and seal. Store in refrigerator in an airtight container, for up to 2 weeks. Warm before serving on ice cream, pound cake, pancakes, etc.
Yields 2 cups.
