Caramel Bourbon Vanilla Sauce
To make this delicious dessert topping, all you need is sugar, cream, vanilla, lemon juice, butter -- and a splash of bourbon.
- Yield: Makes 2 cups
Source: Martha Stewart Living, July 2001
- 2 cups sugar
- 1/2 cup water
- 1 cup heavy cream
- 1 vanilla bean, split in half lengthwise
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon bourbon
Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Scrape seeds of vanilla bean into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Store in an airtight container, refrigerated, up to a week. Bring sauce to room temperature, or warm over low heat, before using.