Bourbon Salted Caramel Sauce
Salted caramel is just one of those things that are so good. Add bourbon to it, and in my humble opinion, it’s even better. This sauce is great for cakes, brownies, and to drizzle on top of ice cream. You can substitute the vegan heavy cream with coconut cream, but the taste won’t be quite the same.
This is an easy recipe, once you get used to it, but it can be pretty intimidating at first… just be patient, stay alert, and everything will be fine.
INGREDIENTS:
200 g (1 C ) caster/ superfine or granulated sugar (organic, vegan-friendly)
60 ml (¼ C) water
120 g (½ C) heavy whipping cream, vegan ( Silk /Califa Farms )
42 g (3 T) vegan butter (unsalted preferred)
¼ tsp baking soda
3 T Bourbon whiskey (can leave out for regular salted caramel sauce)
1 tsp. pure vanilla extract
½ - 1 tsp. salt (use less, if using salted butter)
You will need:
1 medium heavy-bottom saucepot
Whisk, spatula, + pastry brush
Large bowl for cooling sauce
Jar for storing
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DIRECTIONS:
This caramel-making process takes about 8-10 minutes from start to finish, so it demands your undivided attention. Seriously, DON’T WALK AWAY—not even for a second! Make sure you have all your ingredients measured and right by the stove before you start. Caramel cooks fast, so you’ll need to be prepared.
To keep things running smoothly, have a small cup of water and a pastry brush handy to dissolve any sugar crystals that form on the sides of the pot. Even better, if your pot has a lid, use it during the first few minutes to create condensation—this helps prevent crystallization and keeps your caramel silky smooth.
Start by mixing: Off the heat, add the sugar and water to a medium-sized saucepan. Stir until the sugar is fully soaked.
Time to heat things up: Place the pot over medium heat and pop a lid on it (if you have one). Now, here’s the most important part: lift up your hands and back away. You’ll be tempted to stir, but resist. Since we’re using water, stirring will make the sugar crystallize and create a disaster. So hands up, step back, and don’t even think about it. Seriously.
After 4 minutes: Remove the lid. If you didn't use one, you might spot some crystals forming on the pot's sides. If so, just wet a pastry brush with water and gently brush the sides to dissolve them. Remember, still no stirring!
Watch for the caramel color: Depending on your stove, you’ll start seeing a light caramel color and catching a whiff of that yummy caramel smell around the 6-minute mark. You’re getting close, but stay cool, you’re getting close- but you’re not quite there yet.
At about 8 minutes: The mixture should get thicker and reach a deep amber color. How dark you let it go is up to you, but remember: once it burns, it’s game over. For me, the whole process usually takes 10-12 minutes from start to finish, but it may be different with your stove.
WARNING: Boiling sugar is no joke—it burns like crazy. Use a long-handled spoon or spatula so you stay far from the splatter zone. Be safe!
Finish it up: When it’s thick and a rich amber, add the butter and baking soda-then stir quickly. Next, pour in the cream slowly while stirring, followed by the bourbon. Keep stirring for about 30 seconds to thicken it up. But be cautious—if it cooks too long, it’ll overdo it.
Remove from heat: Stir in the salt until fully mixed. No tasting yet—the caramel is scorching hot and will burn the shit out of your mouth. You’ve been warned.
Cool it down: Let the caramel cool in the pot for about 20 minutes off the heat.
Store: Once cooled, pour it into a mason jar or any glass container you like. It’ll continue to thicken as it cools.
Enjoy! Stash it in the fridge and whip it out whenever you want. It’s perfect on brownies, cupcakes, muffins, or straight out of the jar with a spoon.
Helpful Tips for Making Perfect Caramel Sauce
Why Use a Lid While Cooking Caramel?
Placing a lid on the saucepan during the first few minutes traps steam, which condenses and drips down the sides of the pot, helping to dissolve any sugar crystals that may form. This technique prevents crystallization, keeping your caramel sauce silky and smooth. No lid? No problem! Use a wet pastry brush to carefully dissolve any sugar crystals along the edges.
Why Strain Caramel Sauce Before Storing?
Pouring the finished caramel through a fine-mesh strainer before transferring it to a jar ensures a super-smooth result. This step filters out any undissolved sugar crystals or tiny bits of burnt sugar, giving you the most velvety caramel possible.
What’s the Purpose of Baking Soda in Caramel?
Adding baking soda to caramel helps create a lighter, airier texture, making it great for recipes like caramel popcorn. The baking soda reacts with acids in the caramel, producing carbon dioxide bubbles that give it a slight foaminess. However, it’s totally optional! If you’re after classic, rich caramel sauce, feel free to skip this step—your sauce will still be deliciously smooth.
Why You Shouldn’t Stir Caramel While Cooking:
Stirring disrupts the even cooking of sugar and can cause crystallization, leading to a grainy sauce. Sugar is temperamental: once crystals start forming, they spread fast. To ensure a smooth, creamy sauce, just let the sugar-water mixture bubble undisturbed until it reaches the desired color.
Why Use a Long-Handled Spoon or Spatula?
Caramel gets very hot and can splatter when ingredients like butter or cream are added. Using a long-handled spoon or spatula keeps your hands at a safer distance, reducing the risk of burns. Safety first!
Why Add Butter and Cream Gradually?
When cold butter and cream meet hot caramel, they cause a sudden drop in temperature, leading to vigorous bubbling. Adding these ingredients slowly not only prevents splattering but also helps them incorporate more smoothly into the caramel, giving you a consistent texture.
Why Add Salt After Cooking?
Salt enhances the caramel flavor and balances its sweetness. Adding it at the end ensures that the sugar doesn’t crystallize during cooking. For an extra touch, sprinkle some flaky sea salt on top after the sauce has cooled for a sweet-salty treat.
Why Let Caramel Cool for 20 Minutes?
Allowing caramel to cool in the saucepan for about 20 minutes gives it time to thicken and settle, making it easier to transfer to a container. It also prevents burns, as caramel retains heat for a long time. Once it cools a bit, it’s much safer to handle.
