Caramel Bourbon Vanilla Sauce Recipes
CARAMEL BOURBON VANILLA SAUCE
I wanted to make a couple of handmade gift items for the holidays and ran across this recipe on the Martha Stewart website. Thought it sounded good, so gave it a try. You can find cute jars of different sizes and shapes that make this a cute gift, or you can just make a batch for yourself!
Provided by Traci Coleman
Categories Other Sauces
Time 25m
Number Of Ingredients 8
Steps:
- 1. Combine sugar and water in large heavy sauce pan (I used my dutch oven) over medium heat. Cook until the mixture turns dark amber in color; avoid stirring, but instead swirl the pan occasionally while cooking. Takes about 20 minutes.
- 2. While the sugar is browning, get your other ingredients measured and ready. Once the sugar mixture is darkened, reduce the heat to low. SLOWLY add the cream, stirring constantly with a wooden spoon (it will bubble furiously; just keep drizzling in the cream and stirring). Remove from heat and add vanilla, lemon juice, butter and bourbon. Stir well to combine.
- 3. Place in storage container, cover and refrigerate. Keep in refrigerator for up to 1 week. Bring sauce to room temperature or warm over low heat before using.
CARAMEL BOURBON VANILLA SAUCE
This caramel bourbon vanilla sauce is delightful served over ice cream, cakes, fresh or cooked fruits-or straight from the jar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- 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.
CARAMEL BOURBON VANILLA SAUCE
To make this delicious dessert topping, all you need is sugar, cream, vanilla, lemon juice, butter -- and a splash of bourbon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Scrape seeds of vanilla bean into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Store in an airtight container, refrigerated, up to a week. Bring sauce to room temperature, or warm over low heat, before using.
SALTED CARAMEL-BOURBON SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield about 2 cups
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)
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CARAMEL BOURBON VANILLA SAUCE RECIPE - UNCLE JERRY'S …
From unclejerryskitchen.com
5/5 (1)Total Time 30 minsCategory Dessert RecipesCalories 224 per serving
- Combine sugar and 1/2 cup water in a 2 quart saucepan over medium heat. Cook mixture until dark amber in color (About 20 minutes). DO NOT STIR. Swirl the pan gently several times through cooking. If crystals form on the sides of the pan, brush the sides above the crystals gently with a basting brush dipped in water.
- Reduce heat to low. Add cream slowly, stirring constantly with a long handled wooden spoon. Scrape vanilla seeds into pan and add pod. Add remaining ingredients and stir to combine.
- Store covered tightly for up to 1 week in refrigerator. Bring to room temperature or warm over low heat (or for about a minute in the microwave) before serving.
SALTED CARAMEL BOURBON VANILLA SAUCE • THE FRESH COOKY
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5/5 (1)Total Time 15 minsCategory Dessert SaucesCalories 89 per serving
- Place the brown sugars and butter into a medium heavy-bottomed saucepan. Melt sugar and butter over medium-low heat, cooking and stirring constantly, about 6-7 minutes until it gets nice and thick. It might be grainy, but that will change.
- Very slowly, pour in your heavy cream while whisking to combine. Whisk in your vanilla and bourbon, whisk until smooth. Increase heat to medium-high, bringing the mixture to boil, tiny bubbles will break the surface. The caramel will bubble and rise, boil for 60 seconds without stirring. Remove from the heat and stir in the salt.
- Cool for about 10 minutes before serving. If waiting to serve, cool to room temperature before refrigerating. Caramel sauce may be reheated, by pouring desired amount into a microwave safe dish and heating for 20 seconds until warm. Store any leftovers in refrigerator, lasts 1-2 weeks.
VANILLA BOURBON CARAMEL SAUCE (THE BEST!) - GOOD LIFE EATS
From goodlifeeats.com
Cuisine AmericanTotal Time 15 minsCategory DessertCalories 115 per serving
- Add the granulated super to a medium sized saucepan (3 quart size works well). Place it over medium-high heat and cook, watching the entire time and stirring occasionally, until the sugar is golden brown and completely melted.
- Carefully add the butter and the vanilla bourbon mixture. Whisk the ingredients vigourously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used.
- Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking. The caramel sauce will bubble, but keep whisking until the mixture is completely incorporated. Stir in the sea salt.
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