Bourbon-Caramel Sauce

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15 min


1 1/2 cups (375 mL)

* PLUS Cooking time: 5 minutes


  • 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


  • 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.