This bourbon caramel sauce recipe is full of decadent caramel flavor with a hint of bourbon that will have your taste buds singing.
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The Decadent Flavors of Bourbon Caramel Sauce
The base of anything caramel is caramelized sugar and butter with a hint of vanilla. The mixture is finished with heavy whipping cream. The best caramel sauce has a dark golden color and rich flavors. To me, this is the best homemade caramel sauce recipe with the addition of bourbon because it has a much deeper flavor.
How to Use This Caramel Sauce
If you have a bourbon lover in your family, they will love all of the ways to use this sweet decadent sauce.
- Over Vanilla Ice Cream
- Cheesecake (here is my Traeger Smoked Cheesecake Recipe)
- Apple Pie
- Dip Apple Slices
- Drizzled over whipped cream on your favorite coffee drink
What Kind of Bourbon You Should Use
The short answer is whatever kind of bourbon you enjoy. This is your own caramel sauce, so whatever you enjoy will be great.
Some higher end popular bourbons can be very difficult to find. Any reasonably priced bourbon that leans to a sweeter flavor will be good. Rye bourbon whiskey tends to be more mild and less harsh.
Lastly, you can use a little bit to get a mild bourbon flavor or use more if you want the sauce to pack a punch.
My picks include: Weller or anything from Buffalo Trace, Angel's Envy (it happens to be on the sweeter side), or Basil Hayden.
Caramel Sauce Ingredients
These simple ingredients are probably already in your fridge and pantry. Pick your bourbon or pour from an open bottle and you are all set.
- 1 cup granulated sugar
- ¼ cup water
- ¼ cup unsalted butter
- ½ cup of heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon whiskey
- pinch of salt if desired
The Equipment You Will Need
- Measuring Cups and Spoons
- Medium Saucepan
- Whisk or wooden spoon
Note: it's best to use a medium sauce pot because when you add the cream, the sauce will aggressively bubble and foam up. You don't want the sauce to boil over. That would be sad and messy!
Tips for Making a Smooth Caramel Sauce
Use room temperature ingredients. This will ensure that everything comes together smoothly.
Let the caramelization of the sugar happen gradually. Watch the color develop around the sides of the pan. Don't let it get too dark too fast.
Watch the heat. Cooking the sugar at too high of a heat can cause it to burn and that can also create a grainy caramel sauce.
Step-by-Step Instructions
This is a pretty simple simple recipe. As soon as you are able to caramelize the sugar crystals, its smooth sailing after that!
- Start by placing your medium saucepan over medium-high heat.
- Add the water and granulated sugar and give it a quick stir.
- Bring the sugar mixture up to a low boil and watch the sugar caramelize. No need to stir mixture.
- You will see the sugar start to caramelize when a light champagne color develops. This will continue to darken and bubble until you get to a deep amber color. Reduce to medium heat so make sure the sugar caramelizes and does not burn.
- As soon as the color reaches your desired darkness, turn off the heat and remove the pot from the burner.
- Add the heavy cream to the caramelized sugar and stir rapidly with a whisk or wood spoon.
- After the cream has completely incorporated with the sugar, add in the butter, vanilla, and bourbon if desired.
- Let the sauce cool for at least a few minutes before serving so you don't burn your mouth.
How to Store Your Caramel Sauce
You can save your homemade caramel sauce in any airtight container with a tight lid. Keep it in the refrigerator for up to 7 days.
How Much Caramel Sauce Does Does This Recipe Make?
The recipe makes1 ¼ cups of caramel sauce. You can double the batch if you like. Just make sure you use a good sized pot to accommodate the extra quantity.
More Dessert Recipes
Bourbon Caramel Sauce Recipe Card
Easy Homemade Bourbon Caramel Sauce
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- ¼ cup unsalted butter room temperature
- ½ cup heavy cream room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon whiskey
- pinch salt optional
Instructions
- Start by placing your medium saucepan over medium-high heat. Add the water and granulated sugar and give it a quick stir.
- Bring the sugar mixture up to a low boil and watch the sugar caramelize. No need to stir mixture.
- You will see the sugar start to caramelize when a light champagne color develops around the edges of the pot. This will continue to darken and bubble until you get to a deep amber color. Reduce to medium heat so make sure the sugar caramelizes and does not burn.
- As soon as the color reaches your desired darkness, turn off the heat and remove the pot from the burner.
- Add the heavy cream to the caramelized sugar and stir rapidly with a whisk or wood spoon. It will bubble up a lot. That is expected.
- After the cream has completely incorporated with the sugar, add in the butter, vanilla, and bourbon. Finish with a pick of salt if desired.
- Let the sauce cool for at least a few minutes before serving. Transfer the caramel sauce to a serving jar or airtight container and store in the refrigerator.
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