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


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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


  • 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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