Bourbon Salted Caramel Sauce

So, this isn’t really a treat to eat, more like a project to share. Which definitely doesn’t mean I won’t be eating it. Straight out of the jar with a spoon. Who doesn’t like salted caramel anything? Answer: NO ONE. Because it’s deliciously amazing. And bourbon is a staple in my kitchen and my life. And on the 5th Day of Christmas I bring you more ways to have all your friends and family say, “you’re amazing.” Because who doesn’t want to hear that your baking skills have merit and are totally kickass? No one. You are amazing and you too can be a holiday baker extraordinaire. Let me show you how.

Salted Caramel goes with everything. And it’s ridiculously easy to make. Bringing this to a holiday gathering will immediately get you bonus points with the in-laws, boyfriend’s parents, or that person your trying to seduce. Basically anyone in all walks of life will be amazed by your culinary creation and you will be queen (or king) for a day. It’s no secret that I’m partial to baking with alcohol. Bourbon is just SO.GOOD. And ladies, if you develop a taste for whiskey or bourbon, people will just think you exude class and coolness. Even if you’re awkward and inappropriate. Bourbon just makes you cool. Kind of uneasy about pouring in some bourbon in your caramel sauce? That’s fine, Salted Caramel Sauce is still out of this world. But let me just impart some baking wisdom: adding in alcohol takes this sauce to a whole new level. I choose to use bourbon because it’s slightly sweet with a bite to it, and with notes of vanilla, caramel, and smokiness it really ups the ante. Flavor, people, it’s all about the flavors. This goes with and on  everything. You will be the hero of the holiday feast.

Bourbon Salted Caramel Sauce

Ingredients

• 1 cup granulated sugar
• 6 tablespoons butter
• 1/2 cup heavy cream
• 1 teaspoon flaked sea salt
• 2 teaspoons of your favorite bourbon

Directions

• Using a larger pot than you think you need (I use a 4-Qt pot and often double this recipe), heat sugar over medium heat, stirring slightly or swirling the pot to get the sugar evenly distributed (not too much or there will be some sugar crystallization on the side of the pot).
• Heat until it turns an copper-amber-reddish color. You know it’s done just when it starts smoking and its getting darker in color. Be careful not to burn it, because there is no saving burnt caramel.
• Add the butter and whisk until completely combined.
• Turn the stove off and add in the heavy cream. The mixture will bubble a lot (which is why the bigger pot is better) but just stir until it’s all incorporated and you have smooth caramel sauce.
• Add in 1 teaspoon of flakey sea salt (such as Maldon) and your bourbon.
• Transfer to a heat safe jar. The sauce will thicken as it cools. This can be stored in the fridge for 2 weeks, but it seriously won’t last that long. Seriously. This is perfect for ice cream, fruit, oatmeal, cake, pie, or straight from the jar with a spoon (or your finger).