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Caramel Bourbon Vanilla Sauce

  • yield: Makes 2 cups

Ingredients

  • 2 cups sugar
  • 1 cup heavy cream
  • 1 vanilla bean, split in half lengthwise
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon bourbon

Directions

  1. Step 1

    Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.

  2. Step 2

    Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.

  3. Step 3

    Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

Source
Martha Stewart Living, November 1998

Reviews (7)

  • 14 Dec, 2010

    You could 'freeze' it if you wish, but something with that much sugar in it won't technically freeze at all. But like Bunks 98 says, frozen past 1 week and it's gonna be grainy when thawed. You could add a tbsp of corn syrup or glucose to extend it's life past 1 week but don't expect miracles- maybe 3 more days. Because this has cream in it, don't take chances. Make it as you need it. xxx

  • 27 Aug, 2010

    Is this just a spot for reviews and comments. Does anyone answer the questions posted?

  • 10 Dec, 2009

    Your sugars would crystallize, not making it as smooth as it would be when you first make it.

  • 19 Dec, 2008

    Is this sauce truly only good for one week? I was hoping to give it as holiday gifts and make in advance...Any suggestions?

  • 6 Dec, 2008

    Pegasus505 -- This makes 2 cups as stated. I would think that the jars pictured are looking to be 8 oz. jelly jars, so this recipe would make 2 of these size jars. The picture shows both a metal and wooden spoon, so I would think one could use any type of spoon you desire to give as a gift.

  • 5 Dec, 2008

    I'd like to know the answer to gomango's question re freezing. Is the answer posted at this site or at another place on the website.

    Also, I do not se any information on the packaging of the gifts. What kind of spoon ; how many jars it makes, and how much syrup per jar.

  • 13 Dec, 2007

    Can this be frozen until used then thawed to room temperature? Would it last longer this way?