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Bourbon Caramel Sauce

This bourbon caramel sauce recipe is just a little boozy but so delicious, especially poured over ice cream.

More caramel sauce poured on the ice cream with the jar in the background

I’m almost always in the mood for ice cream. My usual choice is something with chocolate in it, but lately I’ve been wanting vanilla based ice cream but I always have to have some delicious sauce poured on it.

That’s where this bourbon caramel sauce comes in.

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I love caramel sauce but sometimes I think it needs something added to it to make it extra delicious and bourbon is the perfect addition.

Try it and see.

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How to make bourbon caramel sauce


Get a medium saucepan and a small saucepan.

Step one

Gather the ingredients – sugar, honey, butter, vanilla and heavy cream.

Sugar, honey, vanilla, butter and heavy cream on a grey table

I’m not going to show photos of the process because I show them here. So, if you like to see what it should look like, go to that post.

Step two

Add sugar and honey to a saucepan and heat on medium low. Once the sugar melts in the honey, lower the heat to a simmer and place a candy thermometer in the pan.

Step three

In a second saucepan, add cream and heat it on medium.

Step four

Once the cream has heated but before it comes to a boil, add butter, vanilla, salt and bourbon.

Step five

When the butter has melted, 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.

Step six

Let the mixture come to a bubble and watch the color. It takes about 10 minutes to thicken up and turn a nice golden color. I swirl the contents of the pan by shaking the pan which is my version of stirring without a utensil.

Step seven

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.

Spoonful of the caramel sauce held over the jar with ice cream in the background

Look at that delicious caramel sauce.

Time to spoon some over ice cream.

A hand pouring caramel sauce onto ice cream in a green bowl

I need more.

More caramel sauce poured on the ice cream with the jar in the background


I hope you enjoyed this bourbon caramel sauce recipe as much as I enjoyed it on my ice cream.

Other delicious sauces

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

More caramel sauce poured on the ice cream with the jar in the background - square

Bourbon Caramel Sauce

This is a slightly boozy delicious caramel sauce.
5 from 5 votes
Print Pin Rate
Course: Sauce
Cuisine: Sauce
Keyword: bourbon caramel sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 24 tablespoons
Calories: 59kcal


For the Sauce

  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/2  cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons bourbon
  • teaspoon vanilla
  • 1/2 teaspoon salt


Make the Sauce

  • 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 and let bourbon caramel sauce cool on the counter for 2 hours
  • Pour some bourbon caramel sauce on ice cream
  • Eat
  • Smile
  • Enjoy


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I didn’t count the two hours it sat on the counter to thicken.


Serving: 3tablespoons | Calories: 59kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 5mg | Sugar: 7g | Vitamin A: 115IU | Calcium: 4mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. OMG I am in heaven. Now I need to get some good vanilla ice cream and savor this! I love your instructions on your recipe card.. I am all over it!

  2. I love caramel sauce but I’ve never made a bourbon version. This sounds and looks incredible!

  3. Oh Elaine, looks so goooood and I’m out of vanilla ice scream!!! Pinning your recipe for later! 🙂

  4. Oh I love that story! I have fond memories of my grandmother too and of course they are food related. That sauce sounds out of this world and comes at the perfect time…. summer ice cream eating.

  5. Your Grandmother sounds adorable….. and what wonderful memories she created for you both ? The caramel sauce sounds delicious too! Chocolate and nut or sesame and honey gelato are my favourite kind of ice cream ?

    1. Gabby, I love just about every ice cream flavor. Not sure I’ve ever had sesame gelato. I will have to search some out!

  6. Great recipe, I will put it on top of my favorite vanilla ice cream from our friend Carmine of Dolce Italia in Saint Paul de Vence. Christopher, what were you thinking? How can you top it with just a drop?

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