I originally developed this recipe for my salted caramel martinis, but I've used this sauce on ice cream, in frosting, on cakes, and brownies too. It is very versatile and brings a richness and depth of flavor to most everything.
  • 1 cup sugar 
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 Tbsp Russell's Reserve Bourbon
  • 1/4 tsp salt

  1. Heat sugar and water on medium low heat until it is a amber color. Sometimes I cook it to a deep color as in the photo above and sometimes not as dark as the photo on the right. I suggest using a silicon spatula for stirring occasionally. I also like to use a non stick pan. Do not over cook and burn, which can easily happen if you aren't watching as the color turns.
  2. Remove from heat and slowly add cream while stirring.
  3. Add the bourbon and salt.
  4. Store in a mason jar or other heat resistant glass container. Can be stored in the refrigerator for a couple of weeks.
  5. To serve reheat on low in microwave or stove. Watch carefully to not over heat.

  • Of course, I only use Russell's Reserve Bourbon. 
  • This was adapted from recipes by the Minimalist Baker and Martha Stewart. 
  • I typically double the recipe.

1 Tbsp = 51 Calories 


04/21/2015 5:11am

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