This Bourbon Vanilla Caramel Sauce blends the buttery sweetness of caramel, the deep warmth of bourbon, and the fragrant notes of Andrea’s Bakehouse Vanilla Brown Sugar. The brown sugar lends a subtle vanilla depth that transforms a classic caramel into something truly remarkable. This sauce offers a perfect balance of sweet and boozy, making it a standout accompaniment for desserts or even a drizzle over breakfast favorites.
Use this sauce to elevate ice cream, bread pudding, pancakes, roasted nuts, and more. Its luxurious texture and inviting aroma make it a natural choice for holiday gatherings or any time you want to add a touch of indulgence to your cooking. With its easy stovetop preparation and lasting shelf life in the fridge, this caramel sauce is a versatile, crowd-pleasing addition to your kitchen repertoire.
Yield: about 1 cup
Ingredients:
¾ cup (150g) Andrea’s Bakehouse Vanilla Brown Sugar
¼ cup (60ml) water
½ cup (120ml) heavy cream, room temperature 3 tablespoons butter, cut into pieces
2 tablespoons bourbon Pinch of salt
Instructions:
1. In a medium saucepan, combine Vanilla Brown Sugar and water. Stir gently to moisten all the sugar.
2. Cook over medium heat without stirring. Gently swirl the pan occasionally until the mixture begins to bubble and darken slightly—about 4–6 minutes.
3. Once the mixture turns a deep amber and smells caramelized, carefully whisk in the heavy cream. It will bubble up—use caution.
4. Reduce the heat to low and whisk in the butter, one piece at a time, until fully melted and the sauce is smooth.
5. Remove from heat and stir in the bourbon and salt. Let cool slightly before using. The sauce will thicken as it cools.
6. Store in a jar in the refrigerator for up to 2 weeks. Warm gently before serving.