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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
    ◦ teaspoon salt
    ◦ 1 cup heavy cream
    ◦ 1 tablespoon vanilla extract
    ◦ 1 tablespoon 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 four to five 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 three to five 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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