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Bourbon Caramel Sauce

  • SERVINGS: Makes 2 cups
  • FAST
  1. 2 cups sugar
  2. 1/2 cup water
  3. 1 tablespoon light corn syrup
  4. 1 cup heavy cream
  5. 1/2 cup bourbon
  1. In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and carefully stir in the cream. Let cool for 1 minute, then stir in the bourbon. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute. Let the caramel sauce cool slightly and serve warm or at room temperature.
Make Ahead The caramel sauce can be refrigerated for up to 1 week. Serve With Chocolate Bread Pudding.