SALTED CARAMEL BOURBON SAUCE RECIPES

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SALTED BOURBON CARAMEL SAUCE | BETTER HOMES & GARDENS



Salted Bourbon Caramel Sauce | Better Homes & Gardens image

Don't even think about serving ice cream without this homemade caramel sauce! The brown sugar and bourbon flavors elevate your frozen scoops to new heights.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 15 minutes

Yield 1 3/4 cups

Number Of Ingredients 7

¾ cup packed brown sugar
½ cup whipping cream
½ cup butter
2 tablespoons light color corn syrup
2 tablespoons bourbon
1 teaspoon vanilla
½ teaspoon salt

Steps:

  • In a medium saucepan combine 3/4 cup brown sugar, 1/2 cup whipping cream, 1/2 cup butter, and 2 Tbsp. light-color corn syrup. Bring to boiling over medium-high, whisking occasionally. Reduce heat to medium. Boil gently 3 minutes. Stir in 2 Tbsp. bourbon, 1 tsp. vanilla and 1/2 tsp. salt. Makes 1 3/4 cups.

Nutrition Facts : Calories 147 calories, CarbohydrateContent 14 g, CholesterolContent 27 mg, FatContent 10 g, SaturatedFatContent 6 g, SodiumContent 143 mg, SugarContent 14 g

BOURBON SALTED CARAMEL SAUCE – SNACKS AND SIPS



Bourbon Salted Caramel Sauce – Snacks and Sips image

Bourbon Salted Caramel Sauce - A delicious spin on classic caramel made with a dash of bourbon. Perfect to drizzle on ice cream, coffee, and more!

Provided by Madi - Snacks and Sips

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 6

Number Of Ingredients 7

1/4 cup water
1 cup granulated sugar
1/4 cup butter (cut into 1 tablespoon pieces)
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons bourbon
1 teaspoon sea salt

Steps:

  • In a medium saucepan over medium heat, bring water and sugar to a boil. Let sit without stirring until it becomes a nice amber color.
  • Remove from heat and slowly add the butter in one tablespoon at a time and the heavy whipping cream, stirring vigorously. Be careful, if you add everything too fast, it will start to clump up.
  • Add in vanilla, bourbon, and salt, stirring it in before transferring it to a heat-proof container to store. Once the caramel sauce has cooled, it will thicken up. Store in the refrigerator once it has cooled.

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