Bourbon Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- pinch of salt
- 1/2 cup heavy cream
- 1 tablespoon bourbon
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea, about 10 minutes., watching closely. This can scorch quickly.
Remove from heat and add cream and bourbon (watch out for steam!), whisking to combine. Keep off the heat and whisk in butter and vanilla. Transfer sauce to a bowl to cool (and thicken).
Store covered in the refrigerator. To serve, heat slowly in the microwave or over low heat in a saucepan.
Tops bread pudding, french toast, custard, ice cream or makes a wonderful fruit dip.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.