You haven’t truly lived until you’ve tried bourbon caramel sauce. I’m not even a bourbon lover, but the moment I tasted it, I was hooked. It’s like butter, bourbon, and caramel came together with just a hint of sea salt. That’s exactly how it tastes—pure indulgence.
Published April 1, 2021, Updated October 6, 2024
But let’s get serious for a second. This sauce is magic, and you can pour it on almost anything. Bruce originally made it to drizzle over BOURBON PECAN CHOCOLATE CHIP BLONDIES, and let me tell you, that was a genius move. We took it up a notch with a scoop of vanilla ice cream on top, warmed up the sauce, and drizzled it over the whole thing. Absolutely no regrets.
Ingredients for Bourbon Caramel Sauce:
- Dark brown sugar: Provides deep, rich flavor and color from the molasses content.
- Unsalted butter: Adds richness, creaminess, and helps create a smooth texture.
- Heavy whipping cream: Makes the sauce thick and velvety, balancing the sugar and butter.
- Vanilla extract: Enhances the overall flavor, adding warmth and sweetness.
- Bourbon: Adds a unique smoky, caramel-like flavor that complements the sweetness.
- Sea salt: Balances the sweetness and intensifies the flavors of the caramel.
How to Make Bourbon Caramel Sauce
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Melt the Sugar and Butter
Start by stirring the dark brown sugar and cubed butter together in a saucepan over medium-low heat. Whisk frequently as the butter melts and the mixture thickens, which takes about 10 minutes. Be sure to keep an eye on it to prevent any burning or separation. -
Incorporate the Cream and Bourbon
Once the mixture has thickened, slowly pour in the heavy whipping cream, followed by the vanilla extract and bourbon. Gently whisk everything together. Increase the heat to medium and bring the mixture to a boil. Let it boil for about 2 minutes, whisking constantly to prevent it from sticking or clumping. -
Add the Salt and Cool
After boiling, remove the saucepan from the heat and whisk in the sea salt. Let the sauce cool in the pan for around 10 minutes to allow the flavors to meld and the sauce to thicken. -
Store the Sauce
Once slightly cooled, pour the caramel into a jar or airtight container. Let it cool completely before sealing and storing. It can be kept up to 2 weeks in the refrigerator. Before using, you can warm it slightly in the microwave or on the stove to restore its pourable consistency. If stored properly, it retains its flavor and texture well during this period.This rich, flavorful sauce can be drizzled over pumpkin cupcakes or bourbon pecan blondie brownies or used to make a salted caramel espresso martini!
Bourbon caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. Before using, you can warm it slightly in the microwave or on the stove to restore its pourable consistency. If stored properly, it retains its flavor and texture well during this period.
Equipment
- pot
- measuring cups
- Measuring spoons
Ingredients
Ingredients for Bourbon Caramel Sauce:
- 2 cups dark brown sugar packed
- 1 ½ cups unsalted butter cubed
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tbls bourbon
- 2 teaspoon sea salt
Instructions
- Instructions for Bourbon Caramel Sauce
- Stir the brown sugar and butter in a saucepan over medium-low heat. Cook for about 10 minutes the mixture thickens. Whisk frequently.2 cups dark brown sugar, 1 ½ cups unsalted butter
- Add in heavy cream, vanilla, and bourbon. Gently whisk. Raise the heat and bring the mixture to a boil. Boil for 2 minutes.1 cup heavy whipping cream, 1 teaspoon vanilla extract, 2 tbls bourbon
- Remove from the heat and whisk in the salt. Cool in the pan for about 10 mins.2 teaspoon sea salt
- Pour the sauce into a jar and cool completely until ready to use.
Nutrition
The Salted Caramel Bourbon Sauce, was quick and easy. I chose this because I wanted one with Brown Sugar. The sauce came out creamy without grittiness. I used an Airport/ MiniBar bottle size of a good quality Bourbon and the flavor was mild but excellent. I am certain I cooked off the alcohol because the alcohol smell is gone, but the earthy flavors are not.
I am making a peaches and cream refrigerator cake and the sauce will be in a layer, with a drizzle on top. I will save the rest because in about 8 days apple season will begin and I can see several uses. This a definite keeper. I only altered it slightly, more Bourbon because I don’t drink it, so used it. And I let it cook a bit longer after the 2 minute boil, on a medium low heat to thicken just a bit more because of the extra liquid. The texture is smooth and rich. Again it is a recipe worth repeating.
Cindy,
We are so glad that you liked this recipe! The peaches and cream refrigerator cake sounds yummy! Bruce just made a batch of this caramel sauce for brownies and homemade ice cream last weekend, and it was tasty!
Thank you for your kind words!
Dina and Bruce
Freaking awesome been trying to find this flavor since Sonic stopped making the Bourbon Brown Sugar shakes….❤️❤️❤️
Keeping this recipe bookmarked! This bourbon caramel sauce is delicious on so many levels!