Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (2024)

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3030 Minutes or LessVGVegetarian

4.35

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15 minutes mins

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By: Rachel GurkPosted: 12/06/2017

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Perfect for both gift giving and parties, this bourbon caramel sauce will become an instant favorite of anyone who tries it!

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (1)

Thick and sweet, creamy and bourbon-y, this caramel is already calling your name, isn’t it? It’s good enough to eat off a spoon, and you might just find yourself doing that. Not like I know anything about that…

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (2)

If you find yourself needing a last-minute hostess gift or a dessert for a party, this is the recipe for you! It’s super easy to make and all you have to do is pour it in a jar and tie some ribbon around it and it’s ready to gift. Or, you can bring it to a party with ice cream for an easy dessert that everyone will love. It would also be great on a number of other things like apple pie, french toast, bread pudding, and more.

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (3)

If you’ve never made caramel before, don’t be scared! This recipe is nearly fool-proof and you can absolutely conquer it. I have faith in you.

In a nutshell:

  1. Boil sugar with water, corn syrup, and a touch of salt. You’ll want to be besties with the stove at this point – don’t leave its side. Swirl the pan and keep a close eye on it.
  2. Watch for it to become the color of a strong-brewed iced tea – or, the color of caramel.
  3. Remove from heat and add the cream and bourbon. Stand back and watch out for steam!
  4. Whisk to combine and then whisk in butter and vanilla.
  5. Let cool and enjoy!

Between the unmistakable flavor of the bourbon (or whiskey, whatever floats your boat), and the rich creaminess of the cream and butter, this is holiday perfection in the form of a smooth, sweet sauce. You guys are going to love it!

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (4)

PS: Love caramel? Try these recipes:

Is it just me or would this caramel also be amazing on french toast?

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (5)

Recipe

Get the Recipe: Bourbon Caramel Sauce

4.35 from 172 votes

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

12 servings

Print Rate Recipe

Perfect for both gift giving and parties, this bourbon caramel sauce will become an instant favorite of anyone who tries it!

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons corn syrup
  • pinch of salt
  • 1/2 cup heavy cream
  • 1 tablespoon bourbon
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 teaspoon pure vanilla extract

Instructions

  • Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea, about 10 minutes.Watch it closely. It takes awhile to get going, but once it gets going, it can scorch quickly.

  • Remove from heat and add cream and bourbon (watch out for steam!), whisking to combine. Keep off the heat and whisk in butter and vanilla. Transfer sauce to a bowl to cool (and thicken). Store covered in the fridge and reheat slowly in the microwave or over low heat in a saucepan. Also great cold with apples as a dip.

Notes

  • Makes about 1 1/2 cups.

Nutrition Information

Serving: 2tablespoons, Calories: 146kcal, Carbohydrates: 20g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 47mg, Sugar: 20g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Disclosure: Ihave been compensated byMilk Means Morefor my time to develop this kale sweet potato salad recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More onTwitter,Facebook,YouTube,InstagramandPinterest.

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Reader Interactions

Leave a Review

  1. Kristen says

    What size jar?

    Reply

    • Rachel Gurk says

      The recipe makes about 1 ½ cups, so 12 ounces.

      Reply

  2. Ashley says

    Would this be shelf stable long enough for shipping within the US? Thinking of making it as a gift for family. Thanks!

    Reply

    • Rachel Gurk says

      I wouldn’t recommend it, sorry!

      Reply

  3. Reba says

    Can this recipe be canned? Is so what is the shelf life? I would like to make and send to relatives that are out of state. Thank you for sharing.

    Reply

    • Rachel Gurk says

      I’m not an expert on canning so unfortunately I can’t provide you with advice on that subject.

      Reply

  4. Florrie Gramm says

    I will make this recipe. It seems simple.
    I have a couple of questions.
    1. Does this recipe yield enough to make 1 small jar?
    2. Can it be made without the alcohol?

    Reply

    • Rachel Gurk says

      Yes and yes!

      Reply

  5. Karen Carlson says

    I see you have it shown in little jars to give as gifts….does it have to be refrigerated and then microwaved to soften when ready to use it? And, what is the “life” for this sauce when it is made?
    Thank you –
    k

    Reply

    • Rachel Gurk says

      Yes, I typically refrigerate this caramel. You can eat it straight from the jar, but it will be thick, so if you want it pourable, a quick microwave will help. I would say the life is a week or two, but I always err on the conservative side.

      Reply

Older Comments

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (2024)

FAQs

Why do you put butter in caramel sauce? ›

1) Milk, cream, and condensed milk to help make a lovely light-coloured caramel sauce to drip over your desserts. 2) Golden syrup, sugar, and molasses will provide the sweet taste caramel is best known for. 3) Oil and butter help give your caramel a smoother, softer texture which makes coating things i.e., nuts easier.

How do you reconstitute caramel sauce? ›

How to Fix a Seized Caramel Sauce. Crystallized caramel sauce can usually be rescued! Just melt the chunks of hardened caramel back into the sauce over a very low heat, then strain with a fine mesh strainer before using.

What is cooking caramel sauce? ›

Dark Soy Sauce is not to be confused with black Soy Sauce, also known as 'Cooking caramel'. It's the most viscous of Soy Sauces, with a texture akin to molasses. Popular in Southeast Asia, it is less salty than dark Soy Sauce and has a rich, almost metallic taste, and is only mildly sweet.

What happens if you don't add butter to caramel? ›

Yes, you can make a caramel sauce without butter, but you have to add either water or... something else. If you use water, you'll get a pure caramel syrup that looks like honey.

What happens if you add too much butter to caramel? ›

If you have added too much butter to your caramel sauce, you may find that it is too oily or it might even begin to separate. To fix this, add 1 tablespoon of either water or milk and stir while cooking over medium heat. Adding 1-2 Tbsp of a simple cornstarch slurry may fix the problem, as well.

What thickens homemade caramel? ›

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Why does my caramel sauce taste bitter? ›

The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat. You want to hit the sweet spot here: If the caramel is too light, it won't have much flavor, but if it gets too dark, it will taste burnt and bitter.

How is caramel sauce made from scratch? ›

Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.

Why did my caramel sauce get hard? ›

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Why do people put butter in sauce? ›

The addition of butter really rounds out the flavor of the sauce and helps to temper the acidity. It also gives the sauce a nice sheen, which is a fun bonus.

Does caramel have butter in it? ›

The main ingredient in caramel is sugar. However, depending on the recipe you use, you may have to incorporate butter, heavy cream, water, or corn syrup as additional ingredients. High-quality, real caramel is always made with three basic ingredients and those are sugar, heavy cream, and butter.

What does butter do in a sauce? ›

By whisking very cold butter into a hot sauce you will create an emulsion which will give the sauce an attractive shine, richness and make it slightly thicker. The butter will also dull any sharp flavors in the sauce, making it more mellow. Such is the magic of butter!

Why is butter used in sauces? ›

Butter's magic arises from its uniqueness, not only in its history and renowned flavor but in its composition. Butter contains a relatively large amount of water, and it's the water that gives butter its unfatlike properties, such as being able to bring a sauce together and frothing up when heated in a saute pan.

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