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The Best Caramel Sauce Has Bourbon!
- 1/4 cup water
- 1 cup granulated sugar
- 1 teaspoon light corn syrup (optional but does help to avoid crystallization)
- 1/2 cup heavy cream (I have in a pinch used half and half or a mixture of both heavy cream and half and half and boiled it a bit longer; the consistency is changed a bit but the flavor is still wonderful)
- 2 Tablespoons bourbon (optional)
- 1 Tablespoon vanilla extract
- 1 teaspoon finishing salt (I really like Maldon salt; it's beautiful when put on top of something and it has a much nicer taste than table salt)
- Combine the sugar, water, and corn syrup in a large saucepan and bring to boil over high heat. Whisk to insure sugar has dissolved.
- Once the sugar has melted, boil the mixture for approximately 8-12 minutes. Watch CAREFULLY. The mixture can go from perfect to burnt in seconds and you will have to start over.
- Gently swirl the mixture in the pan to mix it if necessary but be cautious to not allow too much sugar on the sides of the pan. As soon as the sauce starts to smoke and has turned the color of a new penny, reduce the heat to low and add the heavy cream in a slow steady stream. You'll see the reason for a large pan now as the mixture will bubble furiously up the sides of the pan. Add the vanilla, bourbon and salt and whisk the sauce until it's smooth; being careful not to let any bubble up on you; this stuff is hot and will burn!
- Once it's whisked until completely smooth; let it boil for another minute and then take it off the stove to cool slightly.
- I like to store mine in Mason jars; they are the perfect heat safe glass and have lids to boot. Pour the sauce into a jar and let it cool completely. Cover the jar with a lid and store the sauce in the refrigerator and it will be good for approximately 2 months. It will never last that long!
- To warm simply remove the lid and either put in a saucepan with hot water for about 5 minutes or warm up in the microwave; medium heat for 1-2 minutes depending on the power of your microwave.