This rainy fall day has me dreaming of one of my favorite fall recipes; buttery Bourbon Caramel Sauce. This silky sweet sauce can be used to drizzle over an apple pie, ice cream or just dip apple wedges right into the goodness. Store caramel sauce in a glass jar in the refrigerator for up to two weeks, if it lasts that long!
Bourbon Caramel Sauce
1 cup sugar
6 tablespoons butter
½ cup heavy cream
1 tablespoon bourbon
In a heavy bottom 2 quart sauce pan, heat sugar over medium heat until sugar is melted. Do not stir sugar but swish as needed until all is melted and it is amber in color. Remove from heat and whisk in butter until combine. Remove from heat wait 5-10 second and whisk in bourbon then cream, mixture will foam up, continue stirring until it all comes together.
TIPS: Once all ingredients are added, if lumpy, stir over low heat until mixture is smooth.
If you don’t want to use bourbon, substitute vanilla