Salted Caramel-Bourbon Sauce

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  • Level: Easy
  • Total: 15 min
  • Cook: 15 min
  • Yield: about 2 cups
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Directions

  1. 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.)
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