Brown Butter Bourbon Caramel Sauce
Serves 1030 mins prep35 mins cook
We will refer to this as the Triple B Caramel Sauce from here on out. Although the name is a mouthful, the brown butter and bourbon truly make this caramel sauce special! Drizzle it over ice cream, brownies, or any other dessert really!
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What you need
Instructions
MAKE BROWN BUTTER Cut the butter into 4-8 pieces. Over medium heat, melt the butter in a stainless saucepan. Continue to cook, stirring occasionally to keep the milk solids from sticking hard to the bottom. Keep an eye on the color – once the milk solids turn light brown and the smell is nutty, take it off the heat. Pour into a bowl and let it cool some while you work on the caramel. MAKE THE CARAMEL Heat the sugar and water in a skillet over medium-low heat. Stir the sugar often as it melts with a rubber spatula or wooden spoon. Stir and cook until the sugar is not lumpy and it is an amber color. This may take 15-20 minutes and you may need to turn your heat to low if excessive clumping occurs until the sugar melts completely. Whisk in the brown butter and thoroughly combine. Turn heat to low, and slowly (and carefully) add the cream whisking as you pour. This will bubble significantly, so pour slowly to try to keep it in the pan and not on your stovetop to clean up later! Once whisked in completely, add the bourbon, vanilla extract, and salt and continue to whisk until completely combined. Let it cool and pour into an airtight container and store in the fridge. The caramel will thicken as it cools.View original recipe