Bourbon-Vanilla Caramel Sauce
Makes about 2 cups
  • 2 cups (400 grams) granulated sugar
  • ¼ cup (60 grams) water
  • ½ cup (120 grams) heavy whipping cream, warmed
  • 2 tablespoons (30 grams) bourbon
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2 grams) vanilla extract*
  1. In a medium saucepan, place sugar and ¼ cup (60 grams) water, swirling to combine. Cook over medium-high heat, without stirring, until mixture is amber colored, about 10 minutes. Remove from heat. Carefully stir in cream (mixture will bubble). Stir in bourbon, salt, and vanilla. Let cool in pan for 10 minutes, stirring frequently.
  2. Pour into a heatproof container. Cover and refrigerate for up to 3 weeks. To reheat before serving, microwave on high in 30-second intervals, stirring between each, until pourable.
*We used Heilala Pure Vanilla Extract.
Recipe by Bake from Scratch at