Cakes and Frostings, Misc Desserts, Sauces

Bourbon Caramel Sauce

  • 4 tablespoons Butter
  • 1/4 cups Brown sugar
  • 1/4 cups Sugar
  • 1/4 cups Heavy cream
  • 2 tablespoons Bourbon whiskey

    • Combine the butter, brown sugar, and sugar, and cream in a small saucepan. Place the pan over medium heat and bring toa boil while stirring. Allow the mixture to boil without stirring for 2 minutes. Remove from the heat and stir in thebourbon. Set aside to cool to room temperature. The sauce will have the consistency of a glaze. Cover, but if using within 24 hours, do no refrigerate. Pour over ice cream or pound cake.

    Makes 3/4 cup

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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