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Sauce: Bourbon Caramel Sauce

Source of Recipe

"The Southerner's Cookbook: Recipes, Wisdom, and Stories"


Recipe Introduction

"Sugar is integral to distilling: It's what creates the alcohol. So it's only natural that the end result of the process shows up at dessert. Here, a touch of bourbon lights up the richest, smoothest caramel sauce you've ever tasted, courtesy of pastry chef Eric Wolitzky, of Cakes & Ale in Decatur, Georgia. He uses it to top apple dumplings — a perfect pairing. You won't have to think hard to come up with more — drizzle it over ice cream, shortbread, pecan pie, waffles, bacon..."

List of Ingredients

â—¦ ½ cup heavy cream
â—¦ ¼ cup sour cream
â—¦ 1 cup sugar
â—¦ 2 tablespoons light corn syrup
â—¦ 2 tablespoons bourbon



Recipe

In a small saucepan, whisk together the heavy cream and sour cream. Warm over medium-low heat. In another saucepan, combine the sugar, ¼ cup water, and the corn syrup. Boil, without stirring, until the mixture turns a light amber, about 6 minutes.

Remove from the heat and carefully whisk in the bourbon. (The mixture will spatter.) Whisk in cream mixture. Transfer to a serving dish, gravy boat, or pitcher. Let the caramel cool slightly and thicken, then serve.

Store any remaining sauce in an airtight container, refrigerated, for up to one week.

Makes about 1 cup