4 Ingredient Bourbon Caramel Sauce Food
SALTED CARAMEL-BOURBON SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield about 2 cups
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)
EASY 4-INGREDIENT CARAMEL SAUCE
Make and share this Easy 4-Ingredient Caramel Sauce recipe from Food.com.
Provided by sandinc7
Categories Sauces
Time 12m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter and milk to a boil over medium low heat.
- Boil without stirring until thickened, 5 to 7 minutes.
- Remove from heat; stir in vanilla (optional).
- Cool completely before refrigerating.
- When ready to serve, microwave until reaching desired consistency.
Nutrition Facts : Calories 211.1, Fat 11.8, SaturatedFat 7.5, Cholesterol 31.6, Sodium 112.7, Carbohydrate 27.3, Sugar 26.7, Protein 0.4
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- Turn the burner on to medium-high heat. Then — this is very important — do not stir or touch the pan until the sugar has caramelized. The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
- Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until combined.
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- Add the granulated super to a medium sized saucepan (3 quart size works well). Place it over medium-high heat and cook, watching the entire time and stirring occasionally, until the sugar is golden brown and completely melted.
- Carefully add the butter and the vanilla bourbon mixture. Whisk the ingredients vigourously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used.
- Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking. The caramel sauce will bubble, but keep whisking until the mixture is completely incorporated. Stir in the sea salt.
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