Vanilla Bean Bourbon Caramel Sauce

Vanilla Bean Bourbon Caramel Sauce

Deeply caramelized sugar meets bourbon and real vanilla bean for a rich, pourable sauce.

Total 30 min Makes 16 oz Calories 118/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Kosher

Allergens

Dairy

This caramel sauce is cooked to a deep amber for a rounded, slightly bitter-sweet flavor, then finished with cream, butter, bourbon, and flecks of vanilla bean. It drapes beautifully over ice cream, cheesecake, or warm bread pudding, and keeps well in the fridge for easy reheating.

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 vanilla bean, split and scraped
  • 3 tablespoons bourbon
  • 1/2 teaspoon fine sea salt

Method

  1. Warm the heavy cream in a small saucepan over low heat until just hot but not boiling, then remove from heat and set aside.

  2. In a 6-quart heavy-bottomed saucepan, combine the sugar and water over medium heat, stirring gently just until the sugar dissolves.

  3. Stop stirring and let the mixture boil undisturbed, swirling the pan occasionally, until it turns a deep amber color.

  4. Remove the pan from heat and carefully whisk in the warm cream in a slow stream; the mixture will bubble vigorously.

  5. Whisk in the butter, vanilla bean seeds, and sea salt until the sauce is smooth and glossy.

  6. Return the pan to low heat and simmer gently for 2 minutes to meld the flavors.

  7. Remove from heat and stir in the bourbon.

  8. Let the caramel cool in the pan for 15 minutes, then pour into a jar and cool to room temperature before refrigerating.

Rate this recipe

★ 4.8 (1)

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    Vanilla Bean Bourbon Caramel Sauce

    This caramel sauce is cooked to a deep amber for a rounded, slightly bitter-sweet flavor, then finished with cream, butter, bourbon, and flecks of vanilla bean. It drapes beautifully over ice cream, cheesecake, or warm bread pudding, and keeps well in the fridge for easy reheating.

    30 min 16 oz 118 cal

    Ingredients

    • 1 cup granulated sugar
    • 1/4 cup water
    • 3/4 cup heavy cream
    • 4 tablespoons unsalted butter, cut into pieces
    • 1 vanilla bean, split and scraped
    • 3 tablespoons bourbon
    • 1/2 teaspoon fine sea salt

    Method

    1. 1

      Warm the heavy cream in a small saucepan over low heat until just hot but not boiling, then remove from heat and set aside.

    2. 2

      In a 6-quart heavy-bottomed saucepan, combine the sugar and water over medium heat, stirring gently just until the sugar dissolves.

    3. 3

      Stop stirring and let the mixture boil undisturbed, swirling the pan occasionally, until it turns a deep amber color.

    4. 4

      Remove the pan from heat and carefully whisk in the warm cream in a slow stream; the mixture will bubble vigorously.

    5. 5

      Whisk in the butter, vanilla bean seeds, and sea salt until the sauce is smooth and glossy.

    6. 6

      Return the pan to low heat and simmer gently for 2 minutes to meld the flavors.

    7. 7

      Remove from heat and stir in the bourbon.

    8. 8

      Let the caramel cool in the pan for 15 minutes, then pour into a jar and cool to room temperature before refrigerating.