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  • Writer's pictureKelly Carper Detterman

Bourbon Caramel Sauce

This bourbon caramel sauce is delicious but it has a bit of a kick. It is a perfect complement to brownies, cocktails, coffee, hot chocolate, ice cream. You name it.


  • 2 cups sugar

  • ½ cup water

  • 1 tbsp light corn syrup

  • ½ cup heavy cream

  • ½ cup Bourbon…use the good stuff. Head on over to the forum to ask for

Bourbon recommendations.


In a medium light colored saucepan bring sugar and 1/4 cup water to a boil over high heat. Reduce heat to medium and continue to boil until a deep amber color is reached. Watch closely as not to let it burn. Do not stir once boiling.

Turn off burner and remove from heat and slowly add cream while stirring.

Allow to cool for 1 minute.

Add bourbon and place back on high heat for another minute while stirring. Reduce heat to low and simmer for 5 minutes.

Remove from heat and allow to cool. I place my saucepan in a couple inches of cool water in the sink to speed the cooling process.

Transfer to a jar or bottle for storage in the refrigerator.

Use to top ice cream, cheesecake or to make Bourbon Caramel frosting.

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