Salted Caramel-Bourbon Sauce

Total Time:
15 min
Cook:
15 min

Yield:
about 2 cups
Level:
Easy

Directions
  • 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. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)

  • Photograph by Jeff Harris


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