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    Sauce: Boozy Caramel Sauce

    Source of Recipe

    From "The Olives Dessert Table" by Todd English

    Recipe Introduction

    "Great on any ice cream, drizzled on pound cake, or added to coffee, cappuccino, or milk. You can, if desired, omit the bourbon."

    List of Ingredients

    2 cups sugar
    cup water
    tsp salt
    1 cup heavy cream
    1 Tbsp vanilla extract
    1 Tbsp bourbon


    Place the sugar, water, and salt in a small saucepan and bring to a boil over high heat. Cook without stirring until the mixture begins to color, about 4 to 5 minutes.

    When the mixture is tea-colored, stir lightly with a wooden spoon to even out the coloring. Continue cooking, stirring occasionally, until it turns a dark mahogany color, about 3 to 5 minutes. Bubbles will rise and when they just start to break up, quickly and carefully drizzle in the cream. It will sputter and splatter and come to a boil at first, but just continue adding the cream slowly and steadily, stirring all the while.

    Off heat, add the vanilla and bourbon. Set aside to cool to room temperature. Cover and refrigerate at least 2 hours and up to 3 days.
    Just before serving, gently reheat over low heat, stirring all the while.

    Makes about 1 pint.




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