Decadent Bourbon Caramel Sauce

Bourbon Caramel Sauce

This caramel sauce. Oh my. I’ve made it at least a dozen times over the last few months. It is wonderful. Prize-winning actually. My mom won a Kitchen-Aid mixer at the county fair by entering this very caramel sauce. So simple, but so, so good!

The beauty of this caramel sauce is the sheer number of ways you can serve it. It is good on anything!

Thanks to Amy at She Wears Many Hats, I’ve eaten it like this….


I’m also drawn to these Baked Apples with Salted Caramel…..I see a spin on them in my very near future!


The most memorable way I’ve eaten this decadent caramel sauce? Poured over a dish of vanilla ice cream with freshly canned pears. I almost died. It was AMAZING. So if you need a simple, but show-stopping holiday dessert…there you have it!

Let’s make caramel sauce. The ingredients could not be simpler:

  1. Sugar.
  2. Honey. You can use corn syrup….but I like to use honey. So it’s healthier. Ha!
  3. Bourbon. This is a must. It is just not the same without it. I’ve made this caramel sauce so much that I finally bought a bottle of bourbon at Costco. It looks a little strange having a Costco-sized bottle of liquor in the cupboard, because we are not drinkers AT ALL, but this caramel sauce is worth it!
  4. Heavy Cream.  {You can make a dairy-free version of this caramel sauce by using canned coconut cream in place of the cream! The texture will be a little less silky smooth, but it is still delicious.}
  5. Salt.

Those 5 simple ingredients and about 15 quick minutes will result in this:

Decadent Bourbon Caramel Sauce

I can’t wait for you to try this caramel sauce! I want to hear your favorite way to serve up this delicious treat!

5.0 from 2 reviews
Decadent Bourbon Caramel Sauce
5 simple ingredients and 15 minutes will have you eating the most decadently delicious caramel sauce ever!
  • 1 cup sugar
  • 1 tablespoon honey
  • 3 tablespoons bourbon
  • ¾ cup heavy cream {or coconut milk for a dairy-free version}
  • 1 teaspoon fine sea salt or kosher salt
  1. In a medium saucepan, add sugar, honey, and bourbon. No need to stir.
  2. Have the whipping cream measured and ready next to the stove.
  3. Place saucepan over medium to medium high heat. Bring mixture to a rolling boil.
  4. The sugar mixture will gradually deepen in color. Once it starts to darken, watch carefully!
  5. When it achieves a deep brown color, pour the cream into the center of the pan.
  6. It will steam and bubble vigorously -- don't worry!
  7. When it calms (I give it about 20-30 seconds), remove it from the stove.
  8. Add salt and quickly whisk. It may feel like there will be lumps...just keep stirring and they will dissolve into the caramel.
  9. Let it cool for about 10 minutes. Transfer to a glass storage container.
  10. You can store sauce in the refrigerator for up to two weeks, but it my experience it never last that long!
This caramel sauce will firm up when refrigerated. Want it pourable again? Gently warm, and this caramel sauce will return to it's liquid gold state.

adapted from Garlic & Zest

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  1. Stephnie says

    Very tasty! I had about a half cup of vanilla sugar left, so I used that with a half cup of regular sugar and coconut milk. I will definitely make this again, thank you! Next time I will double the recipe though 😉


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