Let’s talk about BOURBON for a moment. I love the stuff. Smokey, brown sugary, with fruity notes…I AM SOLD. Add sugar and cream and I am ‘Kirsten Bell in the middle of a sloth induced ugly cry‘ happy….too much? No….no, there is never too much Kirtsten Bell.

I am borrowing this recipe from Minimalist Baker, I cannot compliment her enough for her elegant brilliance.  She wrote it with just 4 ingredients, I added 2 more. Leave them out if they do not suit you.

 

Bourbon Caramel Sauce

1      Cup of white sugar

1/4  Cup of water

1/2  Cup of heavy cream

1       Tablespoon of bourbon

*a pinch of salt

*a dash of cayenne

On medium heat, place sugar in sauce pan and add water swirl to combine. NO STIRRING WITH UTENSILS, it disturbs the mixture in a way that allows sugar crystals to form…totally ruining the smooth texture you’ve been dreaming about.

After about 15 minutes (really..like forever) of intermittent swirling, the sugar mixture will start to take on an amber hue. Swirl constantly until you get something that is about the color of a penny. Pull the mixture off the heat (to prevent burning) and pour your heavy cream into the mixture while stirring (with a spoon). There will be a flash of furious bubbling that is oh so exciting(!), but will subside shortly. Now my pretties, add the bourbon. I tend to use something like Knob Creek because I usually have it around for making Old Fashioneds…but really, don’t be a booze snob here,the nuance of your Buffalo Trace Stagg Jr will be completely lost. Also, I usually add more than a tablespoon of bourbon but not more than 2 tablespoons…I have limits. Also feel free to pop it back on the warm burner to smooth out any crystals that form in the caramel.*

It is important to taste and adjust the seasoning levels of the caramel sauce. Start with a small amount of cayenne and salt,  working your way up. Taste and wait for the heat, it should just barely burn and then fade away.

 

Enjoy on a simple Sundae, maybe use it to top some pumpkin cupcakes (recipes coming soon), drizzle on your new lover…or you can do as I do and keep it in a squeeze bottle in the fridge. What? Doesn’t everybody stand around their kitchen eating caramel out of a squeeze bottle? No. Whatever…you guys are missing out.

 

*There are some crystals that form around the edges of the pan and on the spoon while you are adding the cream. It is unavoidable. Accept it and move on.