Sunday, November 3, 2013

Bourbon Caramel Sauce

Bourbon Caramel Sauce recipe by Barefeet In The Kitchen
Bourbon Caramel Sauce is unique among the different caramel sauces I've made. The bourbon flavor is present without being overwhelming and the bourbon offers a depth to the recipe that I was not expecting. This is not an everyday caramel sauce to drizzle into your morning coffee. (Doesn't everyone do that?) This is a rich dessert sauce that just begs to be poured over baked apples.

I poured this sauce over Apple Pie Bars (recipe coming tomorrow!) and then topped them with Vanilla Ice Cream. I'm not exaggerating when I say that this was one of the best desserts I've made in my life.

If you are not a fan of cooking with alcohol, check out the original Homemade Caramel Sauce and the Vanilla Bean Salted Caramel Sauce that have both become staples in my refrigerator.

Bourbon Caramel Sauce
recipe adapted from Saving Room for Dessert
Yield: Approximately 2 cups
(printable recipe)

1 cup sugar
1/4 cup water
1/2 cup cream
1 tablespoon bourbon
1/2 teaspoon kosher salt

In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves. Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. Do not step away. Caramel will go from amber to burnt in just moments.

Remove the pan from the heat and very slowly add the cream, whisking or stirring constantly. Be careful not to scrape the sides of the pan, if some of the sugar has crystallized there. Add the bourbon and the salt and stir again to combine. Pour into a glass jar and use immediately or let cool and refrigerate until ready to serve. Reheat in the microwave for about 30 seconds before serving. Enjoy!

~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~

ONE YEAR AGO TODAY: Lemon Butter Pasta with Mushrooms and Tomatoes
TWO YEARS AGO TODAY: Favorite Slow Cooked Almond Raisin Oatmeal


  1. I'm always trying new variations on caramel sauce, thanks for the idea!

  2. I guess I have to get with it, I've never drizzled caramel sauce into my coffee...but if I did, it would be this one :)

  3. I like anything with bourbon except.....bourbon, I don't drink it. But it rocks in sauces with it's sultry flavors.

  4. This Bourbon Carmel sauce was divine!

  5. Hi! Sounds delicious. How long will this stay fresh for?

    1. I've kept caramel sauce in the refrigerator for up to two weeks. I hope that helps!