Bourbon Caramel

Let me start by saying that I would bathe in this stuff. No jokes. Sweet, caramelly deliciousness with bourbon and a hint of salt.

Not only is it great as a sauce, it works really well as a filling in chocolates and other desserts (of course it works just fine being eaten with a spoon out of the jar when nobody is watching.

Make sure when you make this Caramel that you are either in a very well ventilated space or you have a really good exhaust fan running. The reason is that the caramelized sugar will smoke bubble and splutter when you add the cream, This Is an extremely hot sugar, so don’t get hurt or pass out from smoke inhalation. This would ruin the caramel.

Also, you should note that your honey or corn syrup is generally added a the same time as the sugar to prevent crystallization, however, I am adding it after the sugar is melted to help speed up the caramelization.

You will need: Oven gloves, long handled wooden spoon, heavy bottom pot (these heat more evenly and therefore are less likely to burn you caramel), pastry brush, and a bit of patience.



2 Cups  Granulated Cane Sugar                                                                                                                                                                                          1 1/8 Cup Heavy Whipping Cream                                                                                                                                                                                1/2 Cup Honey (Light Corn Syrup works very well here, but I prefer using Honey)                                                                                           10 Tablespoons Unsalted Butter at room temperature                                                                                                                                                A few Tablespoons Bourbon (depending on the level of Lush that you are, you may want to increase this up to 1/2 cup, I tend to stick to about 3 tablespoons)                                                                                                                                                                                                   Optional Pinch of Salt


1. Put the sugar in the heavy-bopttomed pot and over Medium Heat, stirring occassionally intil all the sugar is melted. This takes about 5-10 minutes. If any sugar crystals form around the edge of the pot, brush them down with a pastry brush that’s been dipped in water. Allow the sugar to cook without stirring for about 5 minutes. The sugar will start to turn color.

2. While the sugar cooks, bring the cream to the boil over medium heat. When your syrup is cooked, remove it from the heat and add the honey and stir carefully, wearing your oven mitts, you will see that the color starts to turn a deeper brown. Now, slowly pour in some of the hot cream, and stir, this will try to boil over, and it will splutter and smoke, and honestly can be a bit scary, wear your gloves, you can do this. Stir in a little at a time, until all the cream is added. Now whisk in your butter.

3. Add your Bourbon, you can place the pot back on the heat at this point and add your salt, or you can add the salt as a garnish when seving. You can cook this on low heat for a few minutes, and then cool before derving or cool and refrigerate.

This will keep for about a month in the frige, or you can put it in prserve jars and can the sauce for near indefinite storage.






Leave a Reply