Vanilla Bourbon Caramel Sauce
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
8 servings (2 tablespoons)
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Calories
241 kcal
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Cuisine
American
Vanilla Bourbon Caramel Sauce
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Need a quick, elegant, simple dessert sauce to wow your guests? This Vanilla Bourbon Caramel sauce is rich and creamy, a little bit salty with a hint of bourbon.
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Ingredients
- ½ cup light brown sugar packed
- ½ cup dark brown sugar packed (may use all light brown or all dark brown if desired)
- 6 tablespoons butter cold, cubed, use regular or unsalted (if using unsalted, you may need to add up to ¼ teaspoon more salt)
- ½ cup heavy whipping cream I used organic
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt or even better use Fleur de Sel or Flaky sea salt
- 2 Tablespoons bourbon This is completely optional, if not using, add additional 1 teaspoon vanilla extract
Instructions
- Place the brown sugars and butter into a medium heavy-bottomed saucepan. Melt sugar and butter over medium-low heat, cooking and stirring constantly, about 6-7 minutes until it gets nice and thick. It might be grainy, but that will change.
- Very slowly, pour in your heavy cream while whisking to combine. Whisk in your vanilla and bourbon, whisk until smooth. Increase heat to medium-high, bringing the mixture to boil, tiny bubbles will break the surface. The caramel will bubble and rise, boil for 60 seconds without stirring. Remove from the heat and stir in the salt.
- Cool for about 10 minutes before serving. If waiting to serve, cool to room temperature before refrigerating. Caramel sauce will continue to thicken as it cools and will thicken more in the refrigerator.
Equipments used:
Notes
- *If making for kids or someone who is gluten-free, replace the bourbon with vanilla extract.
- vanilla extract
- Caramel sauce can be stored on the counter for up to 3 days, but for longer storage, keep it in the refrigerator for up to 3 months. Make sure to use an airtight container and tuck it in the back of the fridge where it stays coldest.
- When you're ready to use it again, reheat the sauce on the stovetop over low heat or in the microwave in 20-30-second bursts, stirring in between. If the sauce becomes too thick, add a splash of heavy cream or milk and whisk it until smooth.
- Yes, you can freeze caramel sauce! It stores beautifully in the freezer for up to 3 months. To freeze, let the sauce cool completely (this is important—if not, the condensation will create freezer burn), then pour it into an airtight container, leaving a little space at the top to allow for expansion. When ready to use it, thaw it overnight in the fridge and gently reheat it on the stove or microwave, stirring occasionally until smooth. Add a splash of heavy cream, whisking to bring it all together.
Nutrition Information
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Serving
11 serving
Calories
241kcal
(12%)
Carbohydrates
28g
(9%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
370mg
(15%)
Potassium
59mg
(2%)
Sugar
28g
(56%)
Vitamin A
481IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
36mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8servings (2 tablespoons)
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 241kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 370mg | 15% |
| Potassium | 59mg | 1% |
| Sugar | 28g | 56% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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