Directions 6 steps | 18 Minutes
In a small saucepot over medium-low heat, combine the sugar and water.
Without stirring, bring the mixture to a low simmer and cook until the color of the sugar turns to a deep amber, about 15 minutes.
Once the sugar has caramelized, slowly whisk in the heavy cream. Be careful as the mixture will bubble up and steam.
Bring the mixture back to a low simmer and add the bourbon. Simmer for 2 minutes.
Remove the saucepot from the burner, stir in the salt and allow to cool. (See notes.)
Store in an airtight container in the refrigerator. Enjoy the bourbon caramel sauce drizzled on ice cream, brownies, cakes or any dessert.
- You may use an ice bath to cool the sauce or allow it to cool at room temperature.
- Bourbon caramel sauce makes a great hostess or holiday gift. Store in a decorative airtight container wrapped with ribbon.