Bourbon Caramel Sauce

A spoon scooping out some caramel sauce out of a glass jar

5 from 2 votes

This bourbon caramel sauce has the classic creamy caramel taste with a punch of bourbon flavor. It's perfect for all bourbon lovers to add a hint to your favorite desserts. Use the sauce on top of cheesecakes, cookies or your favorite coffee drink.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 115kcal

Author: Kristin

Equipment

Ingredients

1 Cup Granulated Sugar
3 Tablespoons Water
½ Cup Heavy Cream Warmed up to 70-80 degrees
6 Tablespoons Unsalted Butter Cut into ½" cubes
1 teaspoon Fine Sea Salt
2 Tablespoons Bourbon See notes

Instructions

Make sure the cream and butter are up to room temperature. Heat the cream in the microwave or on the stove if needed. The cream should be 70-80 degrees and the butter soft to the touch.
Start off by combining the sugar and water in a heavy bottom sauce pan.
Mix well and make sure all the sugar is dissolved. Once the stove is turned on do not touch the sauce! This is really important.
Turn the heat up to medium and bring the entire pot to a low boil. Make sure the entire pot is simmering. If just the outer edges are, adjust heat accordingly.
The sauce will turn from a clear color and then to a light brown and eventually a deep caramel color. I aim for it to closely match the color of my bourbon.
It can take up to 15 minutes for it to reach the right color.
Once it is the right color turn off the stove and move the pot off the heat.
Slowly, and carefully, pour in the heavy cream whisking while stirring. The sauce will bubble and foam up. This is normal. Just handle carefully.
Once all the cream has been added whisk in the butter until all melted and smooth.
Add in the bourbon and sea salt and whisk until incorporated.
Serve warm right away or allow to cool. It will get thicker as it cools.
Keep in a jar in the refrigerator up to a week. See reheating instructions below.

Notes

Disclaimer: Since the bourbon is added in the very end the alcohol is not cooked out so this sauce is for adults only!

Ingredient Notes:

Bourbon: The number one tip for this recipe is to not use a mild bourbon! Use a stronger bourbon that has more of a punch to it. Most Canadian whisky and Irish whiskey have a more mild flavor profile.

Cream and Butter: Make sure your cream and butter are at room temperature. This is really important. If needed, warm them up in the microwave.

The butter should be soft but not melted. Dicing it into ½" cubes is helpful.

Sea Salt: Use a fine sea salt for this recipe.

How to warm: The sauce will be very thick once stored in the refrigerator. To get it nice and smooth again just simply warm it up in the microwave for 10 seconds at a time, stirring in between until you have reached your desired consistency.

Tips and Tricks

Do not stir the caramel. Once the sauce starts to simmer, do not stir. Leave it alone until it turns a nice dark caramel color. I shoot for the same color as the bourbon.
Be careful when adding the cream. The sugar will get really bubbly. That is okay and normal. Just use care when adding the cream and butter.
Keep a close eye on it while boiling. It might feel like the sugar is taking forever to turn but once it starts it will get dark really quick. It can take up to 15 minutes for it to reach the right color.

Nutrition