During the holiday season, I enjoy kicking my baking up a notch! With just a handful of ingredients, this incredible Salted Bourbon Caramel Sauce comes together effortlessly and makes any dessert extra special and memorable.

Drizzle it on top of ice cream or serve alongside classic holiday sweets, such as this Puff Pastry Apple Tart, Apple Hazelnut Crisp or Pear Streusel Pie.

This caramel sauce also makes a great edible holiday gift. A dreamy homemade treat that takes just minutes to prepare and outshines anything you can buy at the store!

Why You’ll Love This Bourbon Caramel Sauce:

  • Foolproof:No candy thermometer or any other special equipment needed! This recipe comes together in minutes.
  • Delicious:Sweet, sticky, salty, and buttery with a hint of bourbon for balance, this bourbon caramel sauce is complex and hits all the right notes. Tip: I prefer and recommend cooking caramel until it is a dark amber color, this brings out more bitter notes, which helps balance its natural sweetness.
  • Great for Gifting:Easy to wrap, pack, and gift, caramel sauce makes a lovely (and easy) gift or holiday present. Looking for more edible gift inspiration? Try these Candied Blood Orange Slices or Chocolate Rochers.
  • Ingredients:

  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (30 ml) light corn syrup or Lyle's golden syrup
  • ½ cup (120 ml) heavy cream room temperature
  • 2 tablespoons (30g) unsalted butter small dice
  • 1 teaspoon kosher salt or more to taste
  • 2-3 teaspoons (10-15 ml) bourbon I like Bulleit brand
  • 1 teaspoon pure vanilla extract
  • Instructions

  • Combine the granulated sugar, corn syrup (or golden syrup, if using), and 2 tablespoons (30ml) water in a heavy-bottomed small saucepan. Stir to combine..
  • Heat over medium-high heat, swirling the pan, but not stirring, until it turns a medium-dark amber color, roughly 8 to 10 minutes. It will boil more aggressively at the beginning and gradually lessen as it darkens in color. Remove the saucepan from the heat and slowly whisk in the room temperature heavy cream. It will sputter, so be careful. Continue whisking until smooth.
  • Add the diced butter and continue to whisk until melted and fully integrated. Add the salt, bourbon, and vanilla extract and stir to combine. Pour into a heat-safe container, such as a glass jar, and let cool at room temperature or refrigerate until ready to use. It will thicken considerably once cooled and more so when chilled.
  • Cover and store in the refrigerator for up to 10 days or freeze for up to 3 months. Warm in 10-second intervals in the microwave. Thaw in the refrigerator, stirring well before using.

  • Recipe by A Beautiful Plate.