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Caramel Bourbon Vanilla Sauce

Recipe Summary

Yield: Makes 2 cups

Ingredients

Ingredient Checklist

2 cups sugar

1 cup heavy cream

1 vanilla bean, split in half lengthwise

2 teaspoons freshly squeezed lemon juice

2 tablespoons unsalted butter

1 tablespoon bourbon

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Caramel Bourbon Vanilla Sauce

Recipe Summary

Yield: Makes 2 cups

Caramel Bourbon Vanilla Sauce

Caramel Bourbon Vanilla Sauce

Caramel Bourbon Vanilla Sauce

Recipe Summary

Yield: Makes 2 cups

Recipe Summary

Yield: Makes 2 cups

Yield: Makes 2 cups

Makes 2 cups

Ingredients

Ingredients

  • 2 cups sugar
  • 1 cup heavy cream
  • 1 vanilla bean, split in half lengthwise
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon bourbon

Directions

Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.

Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.

Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

Reviews (8)

Add Rating & Review

249 Ratings

5 star values:

                                  50

4 star values:

                                  86

3 star values:

                                  66

2 star values:

                                  36

1 star values:

                                  11

Reviews (8)

Add Rating & Review

249 Ratings

5 star values:

                                  50

4 star values:

                                  86

3 star values:

                                  66

2 star values:

                                  36

1 star values:

                                  11

Add Rating & Review

249 Ratings

5 star values:

                                  50

4 star values:

                                  86

3 star values:

                                  66

2 star values:

                                  36

1 star values:

                                  11

249 Ratings

5 star values:

                                  50

4 star values:

                                  86

3 star values:

                                  66

2 star values:

                                  36

1 star values:

                                  11

249 Ratings

5 star values:

                                  50

4 star values:

                                  86

3 star values:

                                  66

2 star values:

                                  36

1 star values:

                                  11
  • 5 star values:
  • 50
  • 4 star values:
  • 86
  • 3 star values:
  • 66
  • 2 star values:
  • 36
  • 1 star values:
  • 11

Martha Stewart Member

Rating: 5 stars

12/12/2015

                OK I actually made this with success.   I used a 3qt saucepan - this stuff foams up when you add the cream and butter.  Once the sugar and water were dissolved at medium heat, I boiled it on high for about 15 minutes, using a pastry brush dipped in water to take the crystallization off the inside of the pan.  Once the water evaporates it will start to change colour.   When it is dark amber but not burned smelling I added the cream.  It fit two 8oz mason jars with some left over.

Martha Stewart Member

Rating: Unrated

12/14/2010

                You could 'freeze' it if you wish, but something with that much sugar in it won't technically freeze at all. But like Bunks 98 says, frozen past 1 week and it's gonna be grainy when thawed. You could add a tbsp of corn syrup or glucose to extend it's life past 1 week but don't expect miracles- maybe 3 more days. Because this has cream in it, don't take chances. Make it as you need it. xxx

Martha Stewart Member

Rating: Unrated

08/27/2010

                Is this just a spot for reviews and comments.  Does anyone answer the questions posted?

Martha Stewart Member

Rating: Unrated

12/10/2009

                Your sugars would crystallize, not making it as smooth as it would be when you first make it.

Martha Stewart Member

Rating: Unrated

12/19/2008

                Is this sauce truly only good for one week? I was hoping to give it as holiday gifts and make in advance...Any suggestions?

Martha Stewart Member

Rating: Unrated

12/06/2008

                Pegasus505 -- This makes 2 cups as stated.  I would think that the jars pictured are looking to be 8 oz. jelly jars, so this recipe would make 2 of these size jars.  The picture shows both a metal and wooden spoon, so I would think one could use any type of spoon you desire to give as a gift.

Martha Stewart Member

Rating: Unrated

12/05/2008

                I'd like to know the answer to gomango's question re freezing.  Is the answer posted at this site or at another place on the website.
                
                Also, I do not se any information on the packaging of the gifts.   What kind of spoon ; how many jars it makes, and how much syrup per jar.

Martha Stewart Member

Rating: Unrated

12/13/2007

                Can this be frozen until used then thawed to room temperature? Would it last longer this way?

Martha Stewart Member

Rating: 5 stars

12/12/2015

                OK I actually made this with success.   I used a 3qt saucepan - this stuff foams up when you add the cream and butter.  Once the sugar and water were dissolved at medium heat, I boiled it on high for about 15 minutes, using a pastry brush dipped in water to take the crystallization off the inside of the pan.  Once the water evaporates it will start to change colour.   When it is dark amber but not burned smelling I added the cream.  It fit two 8oz mason jars with some left over.

Rating: 5 stars

Rating: Unrated

12/14/2010

                You could 'freeze' it if you wish, but something with that much sugar in it won't technically freeze at all. But like Bunks 98 says, frozen past 1 week and it's gonna be grainy when thawed. You could add a tbsp of corn syrup or glucose to extend it's life past 1 week but don't expect miracles- maybe 3 more days. Because this has cream in it, don't take chances. Make it as you need it. xxx

Rating: Unrated

Rating: Unrated

08/27/2010

                Is this just a spot for reviews and comments.  Does anyone answer the questions posted?

Rating: Unrated

12/10/2009

                Your sugars would crystallize, not making it as smooth as it would be when you first make it.

Rating: Unrated

12/19/2008

                Is this sauce truly only good for one week? I was hoping to give it as holiday gifts and make in advance...Any suggestions?

Rating: Unrated

12/06/2008

                Pegasus505 -- This makes 2 cups as stated.  I would think that the jars pictured are looking to be 8 oz. jelly jars, so this recipe would make 2 of these size jars.  The picture shows both a metal and wooden spoon, so I would think one could use any type of spoon you desire to give as a gift.

Rating: Unrated

12/05/2008

                I'd like to know the answer to gomango's question re freezing.  Is the answer posted at this site or at another place on the website.
                
                Also, I do not se any information on the packaging of the gifts.   What kind of spoon ; how many jars it makes, and how much syrup per jar.

Rating: Unrated

12/13/2007

                Can this be frozen until used then thawed to room temperature? Would it last longer this way?

All Reviews for Caramel Bourbon Vanilla Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Caramel Bourbon Vanilla Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest