nverland: (Cooking)
[personal profile] nverland posting in [community profile] recipecommunity


Bourbon Caramel Sauce
Cook Time: 20 Total Time: 20 minutes Yield: 1 1/4 cups

Ingredients

1 cup (207g) granulated sugar
6 tbsp (90ml) water
1/4 cup (56g) unsalted butter
1/2 cup (120ml) heavy whipping cream
1 tsp vanilla extract
2 tbsp bourbon
1/2 tsp to 1 tsp salt

Instructions

In a medium to large sauce pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
Add the vanilla extract, bourbon and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.
This account has disabled anonymous posting.
If you don't have an account you can create one now.
HTML doesn't work in the subject.
More info about formatting

Profile

recipecommunity: (Default)
Good Food Every Day

June 2025

S M T W T F S
123 4567
891011121314
15161718192021
22232425262728
2930     

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jun. 5th, 2025 03:43 pm
Powered by Dreamwidth Studios