If you’ve heard that making homemade salted caramel sauce is complex or difficult, don’t worry… it just takes a little bit of patience and faith, but certainly isn’t hard or too time consuming at all! If you continue to have issues with clumping, add 2 tbsp water to the sugar at the beginning to help the sugar melt. Leaving out the bourbon in this recipe will give you plain ol' salted caramel sauce. Big emphasis on the have faith part. Imagine drizzled over grilled peaches or a fresh baked brownie - divine! Sugar: We’re going classic with granulated white sugar for this sauce… Or just eat it by the spoonful, we aren’t judging! I use unsalted since I add the salt, but you could use salted butter and then just use less salt if you prefer. Your recipe was like the only one that I could even find! I literally couldn’t stop eating it. The bourbon, sweet vanilla and caramel and salt all hit different taste buds yet work so well together. Lower heat to LOW and add the cream, while whisking continuously. I know this is a bit of a late reply but we don’t use heavy cream in South East Asia since they are hard to come by and EXPENSIVE. I’m so sorry you are having issues with the recipe. Thanks for sharing. I’ve eaten SO many apples (honeycrisp are my favorite), dipped in this sauce… all under the guise of feeling good about myself for eating more fruit (nevermind that it’s coated in a mixture of butter, cream and sugar). Bourbon Caramel Sauce Ingredients: To make this bourbon caramel sauce recipe, you will need: Bourbon: Or whatever kind of whiskey you love best. Hi again! Tag @cooking_with_wine on Instagram and hashtag it #cookingwithwineblog, Follow us @cookingwithwineblog on Pinterest. Once the caramel has cooled off completely, you can store it in an airtight container (like these Weck jars) in your fridge for 1-2 weeks, but ours usually gets eaten up before it expires! Whisk until smooth. I burned the first batch of butter and made a second batch. Remove from heat. Submit your question, comment, or review below. Keep an eye on the color – once the milk solids turn light brown and the smell is nutty, take it off the heat. This caramel came together easily and yes it did require some patience…stir stir stir…but this always happens to me…clumps up when i had the heavy cream (I even let the cream sit out for awhile so it’s not super cold when I add it to the caramel and it still clumps up…but I just keep stirring it until it dissolves) Either way this brown butter caramel is sick! As soon as this happens keep moving the pan around until the center of the butter starts to brown. It started off all innocently with a little taste off the spoon, then quickly spiraled into a mad search through the house for things I could put this caramel sauce on. Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. It will melt and then become gradually more brown - when you like the color add the cream, butter, salt and bourbon. Ok I will try to go slower, but I am having a hard time about knowing when to stop it and add the butter. Please read my disclosure policy. This stuff is unbelievable!!! We will add a note to the recipe to make sure this isn’t an issue moving forward. Let cool for 1 minute, then stir in the bourbon. Would give this ten stars now if I could! Brown Butter Bourbon Truffle. Some of you may gasp a little, (okay maybe not, but play along)… but I don’t really like caramel. Browned butter should taste nutty and rich, not burnt or bitter. I keep a batch in the frig at all times. I cut the salt a tiny bit as I don’t like my caramel overly salty. Add the granulated super to a medium sized saucepan (3 quart size works well). You’ve just made caramel. Browned butter sauce isn't just ridiculously easy. Want to save this recipe for later? Still love the recipe! We use coconut cream instead, coconut milk if you want it thinner. Caramel sauce is made by melting sugar in a sauce pan over medium heat, then adding butter and whisking it all to combine. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’! I actually consider myself a pretty competent home cook I want this so badly to top on chocolate espresso cookies! Immediately add the heavy cream and whisk the mixture together. To make Caramel-Bourbon Sauce, heat brown sugar, butter, heavy cream, and bourbon in a small pan. I occasionally follow one of these online recipes. ** awkward pause ** …I know right?! This is one sauce you’ll be putting on absolutely EVERYTHING! We also like to add vanilla and sea salt to achieve a bit richer flavor with that touch of saltiness that is perfect for desserts. This bourbon caramel sauce is creamy, a little bit salty, and perfectly hinted with vanilla and bourbon. Stir and cook until the sugar is not lumpy and it is an amber color. Thanks so much for sharing your recipes. 1000% tastier than store-bought sauce. Mix well. Step 3: Assemble and Bake the Pie Although the name is a mouthful, the brown butter and bourbon truly make this caramel sauce special! If you’ve never browned butter before, When starting the caramel process, you have to cook down sugar in a pan (with no liquid), which is a whole lot of “omg nothing is happening… maybe I’m doing it wrong… how can it take this long to melt sugar? Yum. If you want to give it an Additional Asian Twist, add some Pandan Extract instead of Vanilla. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute. I bet it would be amazing on apple pie too. Butter will melt, then foam up, then the foam will start to go away. Can you put up a video? There isn’t an obvious brown butter flavor but there is this addictive quality to it…like you know it’s different and special but you just can’t put your finger on what it is! Pour into a bowl and let it cool some while you work on the caramel. Now for the caramel sauce! This one was fantastic, and I was able to do it on the first try with success. Wife, mother, photography nerd, and bacon lover! Notice: JavaScript is required for this content. I’ve only tested this recipe as written, so I can’t say for certain, but I think it would. Let it reduce for a few more minutes on the stove, then voilà. Hi! The bourbon caramel sauce is delicious and addictive. Make sure all the clumps of sugar have dissolved into the liquid before moving on to the next step. Isn’t it funny how our minds work? Bring to a boil and whisk for 1 minute. Fantastic sauce – fast & easy. Cook time 10mins. Thanks so much! There was some dark brown sediment in the cooled butter which I pored in along with the butter. Classic Caramel - old fashioned caramel sauce simply made from cane sugar, heavy cream from contented Oregon cows and pure vanilla. Heat the sugar and water in a skillet over medium-low heat. You can also freeze it if you do not feel that you will consume it in 2 weeks. Just keep whisking, and take the pan off the heat for a minute if you need to. Bourbon: Add 1 tablespoon bourbon to brown sugar, corn syrup and butter mixture and follow recipe. This sauce would also be a fantastic gift to give away during the holidays! I seem to overdo it and the sauce starts seizing up and turns to concrete! !” to, “oh wait, there it goes”. Have a question? This will bubble significantly, so pour slowly to try to keep it in the pan and not on your stovetop to clean up later! This makes my mouth water just thinking about it!! Add 3-4 tablespoons of caramel sauce and the vanilla bean paste to the frosting and mix until well combined. Back. Details. I was so looking forward to this recipe. Hi Lauren! There are several ways to make caramel sauce, but this is my favorite way. Instructions. Cinnamon: Add 1/2 teaspoon ground Cinnamon with cream, sea salt and vanilla. It turns out, I just didn’t like the colored corn syrup sold in jars labeled “caramel sauce” from the grocery store. I mean, I think it’s true love you guys. Camo Hero. Turn heat to low, and slowly (and carefully) add the cream whisking as you pour. Brown Butter Caramel Bourbon Sauce. Allow butter to melt and brown, while stirring with a … Once whisked in completely, add the bourbon, vanilla extract, and salt and continue to whisk until completely combined. Or just eat it by the spoonful, we aren’t judging! Whisk frequently. Challenge is a California-based butter company that has been around for over 100 years. It has a burnt taste to it. Camo Hero. So I’ve become obsessed with brown butter in baking and just thought omg brown butter caramel! Brown butter ice cream with salty caramel sauce and brown butter bourbon truffles mixed in. Just a drizzle goes a long way. I’ve not tested it, but I think it should work just fine . These show-stopping, gourmet brown butter-pumpkin cupcakes with bourbon caramel … If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-cookingwithwineblog_com-medrectangle-4-0')}; Check out more of our popular desserts below!

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