Bourbon sea salt caramel sauce can be used a topper on desserts, baked goods, hot chocolate, coffees and lattes–you name it! Easy to make, this recipe can be finished in 10 minutes and ready to use in 20-25 minutes once it’s cooled.
What you’ll need
- 1/2 cup (200g) granulated sugar
- 3 Tablespoons salted butter, softened
- 1/2 cupheavy cream
- 1/2 teaspoon ground sea salt
- 2 tablespoons of your favorite bourbon (I used Maker’s Mark)
Let’s make it!
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, add the butter. Use caution. When the butter is added, the sugar will bubble up and possibly splash. Stir the butter in until it is completely melted.
- While stirring, slowly add the heavy cream. Again, be cautious. The mixture will bubble and possibly splash.
- The mixture should begin to boil. Let it boil for one minute. It will bubble and rise in the pan.
- Add the bourbon and stir. Be cautious, this will cause the mixture to bubble and splash again.
- Allow the caramel to boil for about 30 seconds to a minute, until you can no longer smell the bourbon.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
You can make this caramel in advance! Store in an airtight container for up to two weeks in the refrigerator. Prior to using, warm the caramel up for a few seconds (15 seconds in the microwave on high should do it.)