Maple Bourbon Caramel Sauce

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.

Whiskey Bourbon Caramel Sauce
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. I have watched every single video from How To Cake It and this is how Yolanda makes her caramel for cakes. 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.
Whiskey Bourbon Caramel Sauce

Maple Bourbon Caramel Sauce

  • 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
Whiskey Bourbon Caramel Sauce
Add butter to a large bowl. Sprinkle flaked sea salt over the butter.
Whiskey Bourbon Caramel Sauce
Put a sieve over the butter. Heat the cream in the microwave for a minute and a half. Set aside.
Whiskey Bourbon Caramel Sauce
Add sugar and water to a heavy bottomed saucepan.
Whiskey Bourbon Caramel Sauce
Bring the sugar and water to a boil over medium-high heat. Do not stir it.
Whiskey Bourbon Caramel Sauce
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.
Whiskey Bourbon Caramel Sauce
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.
Whiskey Bourbon Caramel Sauce
If the cream is hot, it will still bubble but it will whisk in and come together.
Whiskey Bourbon Caramel Sauce
Turn off the heat and whisk until combined.
Whiskey Bourbon Caramel Sauce
Pour the VERY HOT caramel into the sieve over the butter.
Whiskey Bourbon Caramel Sauce
The butter will cool down the sugar and melt. Let it stand for a few minutes, then whisk until it all comes together.
Whiskey Bourbon Caramel Sauce
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.
Whiskey Bourbon Caramel Sauce
Whisk in the vanilla, bourbon, and maple. Until smooth and combined.
Whiskey Bourbon Caramel Sauce
Keep the caramel in an airtight jar. It will keep 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.
Whiskey Bourbon Caramel Sauce
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. Pro tip – 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.
Whiskey Bourbon Caramel Sauce
Whiskey Bourbon Caramel Sauce

Maple Bourbon Caramel Sauce

Yield: 1 1/2 cups

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.

Ingredients

  • 1 cup plus 2 Tablespoons sugar
  • 3 Tablespoons water
  • 1/2 cup heavy cream
  • 1 cup butter
  • 1 teaspoon flaked sea salt
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon bourbon
  • 1 teaspoon vanilla bean paste

Instructions

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

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

Add sugar and water to a heavy-bottomed saucepan.

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

It will turn an amber, golden brown. It takes a few minutes.

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.

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

Turn off the heat and whisk until combined.

Pour the VERY HOT caramel into the sieve over the butter.

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

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

Notes

Keep the caramel in an airtight jar. It will keep 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.

Whiskey Bourbon Caramel Sauce

Maple Bourbon Caramel Sauce

Yield: 1 1/2 cups

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.

Ingredients

  • 1 cup plus 2 Tablespoons sugar
  • 3 Tablespoons water
  • 1/2 cup heavy cream
  • 1 cup butter
  • 1 teaspoon flaked sea salt
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon bourbon
  • 1 teaspoon vanilla bean paste

Instructions

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

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

Add sugar and water to a heavy-bottomed saucepan.

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

It will turn an amber, golden brown. It takes a few minutes.

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.

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

Turn off the heat and whisk until combined.

Pour the VERY HOT caramel into the sieve over the butter.

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

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

Notes

Keep the caramel in an airtight jar. It will keep 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.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 10 Comments

  1. Jeanne

    Hi Bree. Thank you for posting this wonderful recipe. You must have been reading my mind. I was trying to think of what to do with some leftover cream in my fridge when I saw your post. I’m making this now!! So excited to try it.

    1. bakedbree

      That was fortuitous! I hope you liked it.

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