Twitter made me do it
I swear I had not an inkling of an idea that I needed to make this rich, decadent sauce until I read one tweet after another from a friend listing all of the desserts she was preparing in her kitchen. Brownies, shortbread, ice cream, chocolate truffle sauce, bourbon caramel sauce. Whoa. Back up. Bourbon caramel sauce? Is there such a thing? How had I missed that in my lifetime? Michele had my rapt attention. I clicked on the handy link she had provided in her tweet and suddenly my day’s agenda changed.
From the moment this was cool enough to not burn my mouth I have dunked one spoon after another into this whiskey-infused sauce. I’m eyeing the apples in my crisper and a few random cookies as potential dippers, too. This is outrageously good.
Bourbon caramel sauce. From the November 23, 2010 issue of The Oregonian FOODday. Makes about 2 1/2 cups
- 2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon corn syrup
- 6 tablespoons unsalted butter
- 1 cup whipping cream
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon vanilla
- 1/4 cup bourbon whiskey (I used Makers Mark)
Combine sugar, water and corn syrup in a deep, heavy-bottomed saucepan set over medium-high heat. Stir until sugar dissolves. Cook the mixture, swirling the pan to promote even browning without stirring, until caramel is nut brown. Remove from heat and stir in butter, cream and salt (be careful, the caramel will bubble furiously; if it hardens, set the pot back over the heat to re-warm). Stir in the vanilla and bourbon. Sauce will keep in the refrigerator for a couple of weeks. Re-warm gently (microwave at 50 percent power) before serving.