Bourbon Caramel Sauce (with Maple Syrup)

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Maple Bourbon Caramel Sauce is the perfect sauce for dipping into apple slices, served with a piece of apple pie, or poured over vanilla ice cream.

One of my absolute favorite things to make is caramel sauce. There is something so rewarding about watching sugar turn into this thick, rich, magical sauce.

I’ve shared how to make caramel before, but I learned a new method that I really like. It is has a lot of butter instead of cream. It is pourable for a sauce and sets up for a filling. It’s a great recipe to have in your back pocket.

It also is easy to add different flavorings too. A little orange would be delicious. Or some chocolate. Some apple cider. Or in this case, maple syrup and bourbon.

Every October, I make a caramel apple treat for my neighbors. I make jars of spiced caramel and add them to a gift bag full of apples. I love making caramel and it gives me an excuse to do it. This year, I am going to use this recipe instead.

Ingredients //

• 1 cup plus 2 tablespoons sugar
• 3 tablespoons water
• 1/2 cup heavy cream
• 1 cup cold butter
• 1 teaspoon flaked sea salt
• 1 teaspoon vanilla paste
• 2 tablespoon pure maple syrup
• 1 tablespoon bourbon

How To Make // The Steps

Step 1: Add butter to a large bowl. Sprinkle flaked sea salt over the butter.

Step 2: Put a sieve over the butter. Heat the cream in the microwave for a minute and a half. Set aside.

Step 3: Add sugar and water to a heavy bottomed saucepan.

Step 4: Bring the sugar and water to a boil over medium-high heat. Do not stir it.

Step 5: It will turn an amber, golden brown. It takes a few minutes. When it starts to happen, it happens quickly. That’s my way of saying don’t walk away from it. It goes from perfect to having to throw away your saucepan in no time.

Step 6: When the sugar reaches the desired color, slowly whisk in the HOT cream. If the cream is cold, it will seize and bubble all over the place and be a big ol’ mess.

Step 7: If the cream is hot, it will still bubble but it will whisk in and come together.

Step 8: Turn off the heat and whisk until combined.

Step 9: Pour the VERY HOT caramel into the sieve over the butter.

Step 10: The butter will cool down the sugar and melt. Let it stand for a few minutes, then whisk until it all comes together.

Step 11: Whisk in the vanilla, bourbon, and maple. Until smooth and combined.

I scooped the ice cream and froze it for awhile I was getting ready to shoot these images. When I put the caramel over the frozen ice cream, it created almost a Magic Shell-like effect. It was incredible.

Tips and Tricks //

• If I am having people over for dinner I pre-scoop the ice cream into dishes. Then I can just pull them from the freezer and I don’t have to deal with the ordeal of scooping ice cream when I am clearing dinner and getting ready to serve dessert.
• I use 2 Tablespoons of maple syrup and 1 Tablespoon of bourbon. I don’t want to add too much liquid because I want the viscosity to stay the same and if I add too much liquid it won’t set up the way I like. If I want a stronger maple flavor, I’ll add a couple of drops of maple extract.
• Use a heavy-bottomed saucepan to prevent the caramel from burning.
• Do not stir the caramel while it is cooking, as this can cause it to crystallize and become grainy. Instead, gently swirl the saucepan to help the caramel cook evenly.

How Long Can You Store Caramel Sauce in the Fridge? //

Once the caramel has cooled, you can put it in an airtight jar in the fridge for about two weeks. You can reheat it in the microwave, or my favorite way, place the jar in a bowl of really hot water for 5-10 minutes.

Can You Freeze Caramel Sauce? //

Good question! Yes, you can totally freeze it. To do so, let it cool then transfer it to an airtight container. Don’t fill it all the way to the top; the sauce could expand once frozen. You can keep it in the freezer for up to 6 months. Before serving, move the caramel sauce to the fridge and let it thaw overnight. It may have lost a bit of its consistency so don’t be shocked if you need to stir it or heat it gently on low. As with most food, freezing this sauce may affect its taste and texture so adjust your expectations accordingly (or eat it all immediately after making!).