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Salted Bourbon Caramel Sauce

You can omit the salt and bourbon and this makes a Delicious caramel sauce, that can go over a warm apple pie, ice cream or just about anything; Including coffee!  


1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
6 Tbsp Bourbon; will reduce to 3 Tbsp once you burn off the alcohol first
1 1/2 teaspoons sea salt (I prefer Himalayan sea salt or fleur de sel)


Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want. Do not stir as sugar will seize.

Water and sugar starting to bubble

When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.

Mixture turning an amber color

Add the cream to the pan. the mixture will foam up again and continue to whisk to incorporate.

After cream is added.

Add the sea salt and whisk until caramel sauce is smooth, then add 3 tablespoons of bourbon.

Make sure to burn off alcohol in separate skillet before adding to sauce.

Let cool in the pan for a couple of minutes, then pour into a glass jar and let cool to room temperature. Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm before serving to loosen it up again.

Salted Bourbon Caramel Sauce



About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One response »

  1. So I as I was looking through your recipes, I saw this one and had to comment. I love love love the contrast between sweet and salty and I cannot wait to try this out!! I am really enjoying your blog and the recipes you are bringing to the table, so keep up the good work!!!:)



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