This is my bourbon caramel sauce! Just a little boozy but so delicious, especially poured over ice cream!
About Caramel Sauce
My grandmother Bena loved caramels and caramel sauce. So, I’m always reminded of her when I eat caramels or have this sauce.
When I was growing up, my grandmother loved going to the ‘picture show’. Since my grandfather died when I was four, she used to take one of us three sisters to the movies with her! We’d each take turns. And there were two things I used to look forward to when it was my turn.
Are you surprised that both of those things are food related?
I know, shocking. SHOCKING!
We used to take a bus to the next town and go to Brigham’s, the ice cream shop and restaurant right across from the movie theater. We would both get a burger with fries for lunch and my favorite: a small ice cream sundae for dessert. I would have hot chocolate on my ice cream and my grandmother would have hot caramel on hers.
The other thing I looked forward to was the popcorn. Here’s the funny thing I figured out many years later. My grandmother used to send me out in the middle of the movie to get something else for us to eat. She didn’t send me out because she was hungry. Moreover, she couldn’t have been hungry after that lunch. She sent me out because something risqué was coming on the screen and she didn’t want me to see it!
What a rascal she was. And what a fun date! 🙂
How to make the Bourbon Caramel Sauce
The ingredients: sugar, honey, butter, vanilla and heavy cream.
I’m not going to show photos of the process because I show them here.
I add sugar and honey to a sauce pan and heat it up on medium low. Once the they melt together, I lower the heat to a simmer and place a candy thermometer in the pan.
I get a second sauce pan, add the cream and heat it on medium. Once the cream is heated, but before it comes to a boil (which it you shouldn’t let it do!), I add butter and vanilla. When the butter has melted I add it to the sugar mixture. This is the only time I stir the mixture with a utensil.
Now, I don’t feel like my foolish candy thermometer is working properly today, so, one of the things I do with this recipe, is eyeball it. No measurement with a thermometer.
I let the mixture come to a bubble and watch the color. It takes mine about 10 minutes to thicken up and turn a nice golden color. I swirl the contents of the pan by shaking the pan. That’s my version of stirring without a utensil.
I take the sauce off the heat, pour it into a jar and set it on the counter to let it thicken up. It takes about 2 hours to get to the right consistency.
Luckily my handsome and talented assistant was home to help me.
Oh, Christopher……….. I need your hand!
Look at that lovely bourbon caramel sauce!! And, did you notice the ice cream in the background? Oh my, yes!
Now, my lovely assistant will spoon some bourbon caramel sauce on the ice cream like a good little doobie.
“More!!” I shriek. “What am I, on a diet?”
I hope you enjoyed this bourbon caramel sauce recipe as much as I enjoyed it on my ice cream.
Please feel free to leave me a comment. What’s your favorite ice cream? And don’t forget to rate this delish recipe.
And as always, may all your dishes be delish!
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- 1/2 cup sugar
- 1/4 cup honey
- 1/2 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- In a sauce pan, add sugar and honey. Heat on medium until sugars are melted. Lower heat to a simmer
- In a small sauce pan, add cream and heat on medium. Do NOT bring it to a boil. Add butter, vanilla, salt and bourbon. Once the butter has melted, take off heat and add cream mixture to sugar mixture.
- Turn the heat up enough that the sugar mixture bubbles
- Let the mixture turn to a nice golden color and thicken somewhat. Mine took around 10 minutes
- Pour into glass jar
- Let bourbon caramel sauce cool on the counter for 2 hours
- Scoop out some ice cream
- Pour some bourbon caramel sauce on the ice cream
- Eat ice cream
I didn't count the two hours it sat on the counter to thicken.