Bourbon-Caramel Sauce
Chatelaine
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Makes
1 1/2 cups (375 mL)
* PLUS Cooking time: 5 minutes
Ingredients
-
1 cup
granulated sugar
-
1/4 cup
water, bourbon or
rum
-
1/2 cup
unsalted
butter
-
1/2 cup
35%
cream
-
1 tbsp
vanilla
-
1 pinch
salt
Instructions
- Place sugar in a medium-size heavy-bottomed saucepan and set over medium heat. Drizzle bourbon evenly over sugar. Swirl pan with handle (don’t stir) until sugar is dissolved. Increase heat to medium-high. Boil, occasionally swirling pan, until syrup turns amber, 4 to 8 min. Remove from heat.
- Immediately whisk in butter, a few pieces at a time. Sauce will bubble up. Whisk in cream, then vanilla and salt. If sauce starts to harden at this point, place pan back on burner over medium heat. Continue whisking until smooth, 1 min. Use immediately or make ahead: sauce will keep well, covered and refrigerated, up to 1 week. Just before serving, reheat in microwave on medium, stirring often, until warm.
Nutrition (per serving)
- Calories
- 208,
- Protein
- 0.4 g,
- Carbohydrates
- 20.6 g,
- Fat
- 13.4 g,
- Sodium
- 6 mg.