This decadent caramel sauce is spiked with bourbon for a deeper flavor and can be made in less than 30 minutes! It’s a staple sweet sauce to have at home and can be drizzled on cakes, muffins, cheesecakes or even your favorite fruit.
Who doesn’t love a thick coating of sweet caramel sauce on their desserts? Especially one that is spiked with bourbon!
Bourbon or not, homemade caramel sauce gets a bad rap. I think a lot of people are afraid to make it because they are scared into burning the sauce or even worse, burning themselves!
But in reality it is actually really easy to make. Plus it has so many uses! You can stir it into this caramel buttercream, or make caramel cupcakes with it. Or you can stuff it into chocolate cupcakes or drizzle it over ice cream!
With this step by step recipe you’ll be able to make a deliciously sweet and slightly savory bourbon sauce in 30 minutes or less! And do it all without burning a thing.
Also if you wanna get fancy you can impress your friends and family by storing it in a cute jar and giving as a homemade gift!
Equipment you need
- A good pan- I like to make caramel sauce in a light colored pan because this allows me to really see when the sugar starts to turn colors. If you use a pot or pan with a black bottom it is SO much harder to tell. I also use a pan with high sides so that when it starts to bubble, there is no danger of it going overboard. The pans I used here are from Caraway Home.
- A wooden spatula– Best for stirring bur silicon works too!
- A jar with a lid– for stirring
- Patience. HA! Just gonna add this is here because yes you need a little bit of patience when stirring but it is so worth it!
Ingredients You’ll Need
- Sugar – This is the main component of the caramel and breaks down to make a thick sweet sauce.
- Water – Water is needed to help dissolve the sugar and thin it out and to help prevent the sauce from burning.
Cream – Cream gives the caramel viscosity and a thick texture. - Butter – Butter will add some fat to make it creamy and buttery tasting.
- Bourbon – Has unique notes of vanilla and caramel that pair well with this sauce.
- Salt – Helps to bring out all the flavors in the sauce.
The Best Bourbon to use
I’m don’t drink bourbon straight up, but in this recipe it really shines. I used Elijah Craig which is a little bit on the fancy side (I said I don’t drink it but my husband does haha) but any bourbon will do.
I liked this one though because it already had similar notes of caramel in it so it totally enhances the flavor!
If you don’t want to add the bourbon you don’t have to. Just leave it out, you don’t have to change anything else to the recipe.
How To Make Bourbon Caramel Sauce
- In a light colored heavy bottomed saucepan add 1 cup sugar and ¼ cup water over medium heat. Stir lightly.
- As bubbles start to form in the center, continue lightly stirring with a silicone spatula or wooden spoon. About 5-10 minutes later the mixture will start to form clumps, and will start turning a yellowish color. Continue stirring until the clumps break down (even if they are larger and look like they wont, keep stirring, they will!) and the mixture has turned a deep amber color.
- Turn down the heat to low and add in the butter a few pieces at a time. Be careful here because the mixture will bubble up high into the pan.
- Stir vigorously until you have added in all the butter and it is combined.
- Next stir in the ½ cup cream, and the bourbon- careful again as it will bubble up! Continue stirring until it’s all mixed together. This is where you would add the salt if you’re using it.
- Cool the caramel slightly and pour into a glass container or mason jar and store in the fridge.
To stir or not to stir
There is a lot of debate about whether to stir or not to stir caramel sauce. For me personally every time I have NOT stirred, it sadly ended up in the trash.
I decided to stick with the stirring!
Yes there may be some crystallization on the sides because of all this, but I have found that because it gets so hard, it doesn’t pour out back into the caramel when I go to stir it, so I will continue to stir my caramel recipes!
Burning
Seriously do not be afraid to burn the caramel. Because there is water in the recipe, the caramel will be much harder to burn. And because you are constantly stirring, you’ll notice when the color starts to change.
Add in the butter when the color of the caramel is amber in color. The deeper the color of the caramel, the stronger the taste!
Recipe Tips
- Use a pot or pan that is light colored so you can see when the caramel starts to turn colors.
- While salt is in the ingredient list, it is optional.
- Make sure you are using a saucepan that is rimmed as the mixture will bubble up at least twice.
- Caramel sauce is stored in the fridge where it will harden. Simply warm it up in the microwave at 30 second intervals until it can be poured or drizzled.
- It is extremely important to make sure the butter and cream are at room temperature. If they aren’t, the caramel will seize up and won’t turn into a sauce. If you need to quickly get those ingredients to room temperature, microwave them in 15 second intervals until they are not cold anymore.
Recipe FAQ
Why did my caramel sauce seize up?
The sauce seized up because the dairy ingredients were too cold. Make sure they are at room temperature next time.
My sugar is clumping, is that normal?
Yes! The sugar has to clump before it melts down again into a golden brown color, just keep going!
Ways To Serve
- Use it as a dip in the middle of a fruit salad.
- Drizzle on top of these Mini Cheesecake Bites.
- Add it as a topping for vanilla bean ice cream.
- Swirl into your favorite brownie recipe before baking.
- Add to the cup of your favorite coffee drink.
- Great on top these Triple Berry Coffee Cakes.
Storing & Freezing
- Storing: Once cooled, this caramel sauce can be poured into a jar and stored in the fridge for up to 3 weeks. To soften, microwave at 30 second intervals until it can be poured or drizzled.
- Freezing: You can freeze homemade caramel sauce in a freezer safe container or bag, but make sure it has enough room to expand! Freeze for up to 3 months.
Drizzle Bourbon Caramel Sauce On These Desserts
- This Skillet Cookie!
- Apple Cider Layer Cake
- Chocolate Banana Muffins
- Caramel Apple Pie
- Banana Bundt Cake
No Fail Bourbon Caramel Sauce
Ingredients
- 1 cup Sugar
- ¼ cup Water
- ½ cup Cream room temperature
- 5 tbsp Unsalted Butter cut into small pieces at room temperature
- 2 tsp Bourbon Elijah Craig
- ⅛ tsp Salt
Instructions
- In a light colored heavy bottomed saucepan add 1 cup sugar and ¼ cup water over medium heat. Stir lightly.
- As bubbles start to form in the center, continue lightly stirring with a silicone spatula or wooden spoon. About 5-10 minutes later the mixture will start to form clumps, and will start turning a yellowish color. Continue stirring until the clumps break down (don’t worry they will!) and the mixture has turned a deep amber color.
- Turn down the heat to low and add in the butter a few pieces at a time. Be careful here because the mixture will bubble up high into the pan.
- Stir vigorously until you have added in all the butter and it is combined.
- Next stir in the ½ cup cream, and the bourbon- careful again as it will bubble up! Continue stirring until it’s all mixed together. This is where you would add the salt if you’re using it.
- Cool the caramel slightly and pour into a glass container or mason jar and store in the fridge.
WOW, this looks amazing. I have an annoying question – is there any way to make this dairy-free?
thank you!
Hey! Not annoying at all! I do have a dairy free caramel sauce recipe thats part of my apple cider cake, you can find the recipe here! Just add in the bourbon! https://frostingandfettuccine.com/apple-cider-layer-cake-with-dairy-free-caramel-buttercream/
Great recipe! I was looking for a caramel sauce to use for lattes and knew I could trust Sam’s. No issues with the sugar clumping and the sauce is wonderful.
Wohooo Emily!!! I am so happy to hear you love the recipe! Thank you so much for this review and comment, you made my day!