Bourbon Caramel Sauce

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Bourbon Caramel Sauce recipe by Barefeet In The Kitchen

Bourbon Caramel Sauce is unique among the different caramel sauces I’ve made. The bourbon flavor is present without being overwhelming and the bourbon offers a depth to the recipe that I was not expecting.

This is not an everyday caramel sauce to drizzle into your morning coffee. (Doesn’t everyone do that?) This is a rich dessert sauce that just begs to be poured over baked apples.

I poured this sauce over Apple Pie Bars (recipe coming tomorrow!) and then topped them with Vanilla Ice Cream. I’m not exaggerating when I say that this was one of the best desserts I’ve made in my life.

If you are not a fan of cooking with alcohol, check out the original Homemade Caramel Sauce and the Vanilla Bean Salted Caramel Sauce that have both become staples in my refrigerator.

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M and Dessert

Bourbon Caramel Sauce

5 from 1 vote
Recipe adapted from and with thanks to Saving Room For Dessert
Pin Print Review

Ingredients 

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup cream
  • 1 tablespoon bourbon
  • 1/2 teaspoon kosher salt

Instructions

  • In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves. Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. Do not step away. Caramel will go from amber to burnt in just moments.
  • Remove the pan from the heat and very slowly add the cream, whisking or stirring constantly. Be careful not to scrape the sides of the pan, if some of the sugar has crystallized there. Add the bourbon and the salt and stir again to combine. Pour into a glass jar and use immediately or let cool and refrigerate until ready to serve. Reheat in the microwave for about 30 seconds before serving. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Karen says

    This was my first time making anything like this. Mine turned out much lighter than your photo. I’m wondering if I removed it from the heat but I started to smell an almost burning smell. Thanks the recipe was great.5 stars

  2. Roni says

    Made this just now and it tastes fabulous. One small suggestion: include “wear oven mitt to whisk” to instructions as I had to stop whisking in cream after a few seconds, which resulted in some unincorporated goopy caramel lumps and thin sauce. However, the lumpy bits were eaten gleefully and they gave me an idea for bourbon brittle, so not a total loss. The thin caramel syrup still tasted great on pumpkin pancakes.

  3. Mary A says

    I’ve seen caramel sauce recipes using 1 cup of sugar, created with everything from 1 Tbl butter to 1/2 cup butter; and created with everything from regular whole milk, to 3/4 cup heavy cream.
    This recipe sounds very good. Just curious – should it have butter as well as the cream?