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.
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.
Servings: 24 servings
Calories: 297kcal
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
Serving: 2tablespoons | Calories: 297kcal | Carbohydrates: 2g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1572mg | Potassium: 78mg | Sugar: 2g | Vitamin A: 1166IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
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Cindy says
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.
Bruce and Dina Miller says
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
Barbara says
Freaking awesome been trying to find this flavor since Sonic stopped making the Bourbon Brown Sugar shakes….❤️❤️❤️