Caramel Bourbon Vanilla Sauce

Traci Coleman


I wanted to make a couple of handmade gift items for the holidays and ran across this recipe on the Martha Stewart website. Thought it sounded good, so gave it a try.

You can find cute jars of different sizes and shapes that make this a cute gift, or you can just make a batch for yourself!

★★★★★ 1 vote
Makes about 2 cups of sauce
5 Min
20 Min



2 c
1/2 c
1 c
heavy cream
2 tsp
2 Tbsp
unsalted butter
2 tsp
freshly squeezed lemon juice
1 Tbsp
bourbon (i used maker's mark)


1Combine sugar and water in large heavy sauce pan (I used my dutch oven) over medium heat. Cook until the mixture turns dark amber in color; avoid stirring, but instead swirl the pan occasionally while cooking. Takes about 20 minutes.
2While the sugar is browning, get your other ingredients measured and ready.

Once the sugar mixture is darkened, reduce the heat to low. SLOWLY add the cream, stirring constantly with a wooden spoon (it will bubble furiously; just keep drizzling in the cream and stirring). Remove from heat and add vanilla, lemon juice, butter and bourbon. Stir well to combine.
3Place in storage container, cover and refrigerate. Keep in refrigerator for up to 1 week. Bring sauce to room temperature or warm over low heat before using.

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