Real Recipes From Real Home Cooks ®

caramel bourbon vanilla sauce

(1 rating)
Recipe by
Traci Coleman
Vancouver, WA

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 rating)
yield serving(s)
prep time 5 Min
cook time 20 Min

Ingredients For caramel bourbon vanilla sauce

  • 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)

How To Make caramel bourbon vanilla sauce

  • 1
    Combine 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.
  • 2
    While 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.
  • 3
    Place 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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