Vanilla-Bourbon Caramel Sauce
Yields: 2 cups
  • 2 cups sugar
  • ¼ cup water
  • ½ cup heavy whipping cream
  • 2 tablespoons bourbon
  • 1 teaspoon kosher salt
  • ½ teaspoon vanilla extract
  1. In a medium saucepan, place sugar and ¼ cup water, swirling to combine thoroughly. Cook over medium-high heat, without stirring, until mixture is amber colored, about 10 minutes. Remove from heat. Carefully stir in cream. Stir in bourbon, salt, and vanilla. Let cool in pan for 10 minutes, stirring frequently. Cover and refrigerate for up to 3 weeks.
Recipe by Taste of the South at