Elevate your desserts with this easy Bourbon Caramel Sauce ready in just 15 minutes. It’s rich, creamy and perfect for drizzling over ice cream, cakes, pies, and fruit, or stirring into coffee. With a hint of bourbon and the ideal sweet-salty balance, this sauce is sure to become a kitchen staple!
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Hold onto your hats, dessert lovers, because this bourbon caramel sauce is about to take your sweet treats to the next level! It’s made with just six simple ingredients and is rich, decadent and oh-so-easy to whip up. I have a confession to make: making caramel sauce from scratch has always intimidated me.
I originally created this recipe to drizzle over grilled peaches, but it quickly became a staple in my kitchen. This recipe is perfect for anyone afraid of working with sugar or making candy because you don’t even need a candy thermometer. Imagine drizzling this easy caramel sauce over ice cream, cakes or even stirring it into your morning coffee for a decadent treat.
Don’t worry, the alcohol cooks off, leaving behind a subtle kick and depth of flavor that sets this caramel sauce apart from the rest. It’s sweet, salty and totally addicting!
- Granulated sugar: Unlike butterscotch sauce, which uses brown sugar as its base, classic caramel sauce uses good ol’ granulated sugar. When heated, it caramelizes to create the rich, golden hue and deep flavor we love.
- Bourbon: Use your favorite bourbon, whiskey or cognac.
- Vanilla extract: Adds a layer of richness and rounds out the overall taste.
- Kosher salt: Just a pinch balances the sweetness and enhances all the flavors. Start with a little, then add more to taste.
- Heavy cream: Make sure it’s at room temperature to prevent it from seizing when added to the hot caramel.
- Unsalted butter: Cubed and also at room temperature.
See the recipe card for full information on ingredients and quantities.
Making homemade caramel sauce is surprisingly easy, with two main methods: the dry method, where sugar is melted directly in the pan, and the wet method, which involves dissolving sugar in water first. For this bourbon caramel sauce, we’re using the dry method because it’s quick, simple and foolproof—no need to fuss with water or worry about crystallization. Just follow along and use the visual cues I provide to guide you through each step.
One key piece of kitchen equipment I recommend for this recipe is a heavy-bottomed stainless steel pan. Avoid nonstick pans, as they tend to be too thin, causing hot spots that can burn or crystallize your caramel.
- Melt the sugar. Add the sugar in an even layer to a stainless steel skillet set over medium-low heat. Allow the sugar to melt and begin to caramelize into hard clumps then use a wooden spoon or heat-resistant rubber spatula to stir it to combine.
- Continue stirring until the sugar has completely melted and cook it until it reaches a light amber color. This takes about 5 minutes on my stovetop but the time will vary based on your stove’s heat settings.
- Remove the skillet from the heat and stir in the bourbon, vanilla and salt. Once combined, slowly add the room-temperature heavy cream and butter. Be cautious, as the mixture will bubble up vigorously. Keep stirring until the caramel is smooth and well combined.
- Allow the caramel sauce to cool in the saucepan for a few minutes before serving.
Ways to Use Caramel Sauce
Enjoy your homemade bourbon caramel sauce in all your favorite sweet treats! Here are a few of my favorites:
- Brookies
- Cocoa Brownies
- Skillet Chocolate Chip Cookie
- The Best Chocolate Cake
- Grilled Peaches with Ice Cream
- No-Churn Vanilla Ice Cream
- The Easiest-Ever Ice Cream Cake
- Secret Ingredient Ice Cream Pie
- And don’t forget to pour it over buttermilk pancakes or baked French toast sticks for an extra indulgent breakfast!
After your caramel cools, pour it into a glass jar or container. Let it cool completely before sealing it with a lid. It’ll keep in the refrigerator for up to 1 month. The sauce will thicken in the fridge, so you may need to warm it slightly in the microwave or gently on your stovetop before using.
You can freeze this caramel sauce, too! Just store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before use, and warm gently if needed to reach the desired consistency.
Ingredients
- 1/2 cup granulated sugar
- 1 Tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream, at room temperature
- 4 Tablespoons unsalted butter, cubed and at room temperature
Instructions
- Add the sugar in an even layer to a medium stainless steel skillet set over medium-low heat. Allow the sugar to melt and begin to caramelize into hard clumps then use a rubber spatula to stir it to combine.
- Continue stirring until the sugar has completely melted and cook it until it reaches light amber in color.
- Remove the skillet from the heat and stir in the bourbon, vanilla and salt. Once combined, stir in the heavy cream and butter. Be cautious, as the mixture will bubble up vigorously. Keep stirring until the caramel is smooth and well combined.
- Serve warm or transfer to an airtight container and let cool completely before storing in the fridge.
Kelly’s Notes
- Troubleshooting Tips: 1. Too thick after cooling? If your caramel becomes too thick after cooling, simply reheat it gently on the stove or in the microwave, adding a splash of cream if needed to adjust the consistency. 2. Caramel crystallizing? If you notice crystals forming in your caramel, it might be because the sugar wasn’t fully dissolved or there was some water present. If this happens, try heating the caramel gently with a bit of water while stirring constantly until the crystals dissolve. 3. Burnt taste? Caramel can go from golden to burnt quickly. If you detect a burnt smell or taste, it’s best to start over with a new batch to avoid that bitter flavor.
- Storage: After your caramel cools, pour it into a glass jar or container. Let it cool completely before sealing it with a lid. It’ll keep in the refrigerator for up to 1 month. The sauce will thicken in the fridge, so you may need to warm it slightly in the microwave or gently on your stovetop before using. You can freeze this caramel sauce, too! Just store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before use, and warm gently if needed to reach the desired consistency.
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