Bourbon Salted Caramel
Smoky, Thick, Sweet, with a hint of salt, this bourbon salted caramel is perfect for topping ice cream, crisps, pies, cupcakes, or eating by the spoonful!
Ingredients
- 2 cups granulated sugar
- 12 tablespoons unsalted butter softened
- 1 cup heavy cream
- 1/8 cup bourbon
- 1 teaspoon salt flaky or coarse
Instructions
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In a large saucepan, over medium high heat, start melting your sugar. Do this by sprinkling sugar all over bottom of the pan.
Then whisk as it melts and clumps form. When it is completely melted and without clumps, set aside whisk and swirl the sugar until it becomes deep amber.
Then add butter all at once. It will sputter up, so whisk with a long handled whisk, and whisk until all butter is melted through.
Then drizzle in heavy cream while constantly whisking through the bubbles and foaming up. Whisk until all of the cream is incorporated, about 45 seconds.
Then remove from heat and add salt and bourbon.
Store in airtight container for up to 2 weeks in refrigerator.
Recipe Notes
Caramel thickens as it gets cooler. If you want thicker caramel, just cook it for a minute longer after adding heavy cream.
To make this salted caramel, just leave out the bourbon. Add a teaspoon of vanilla extract in place of bourbon, if desired.