Caramel Bourbon Vanilla Sauce
This sauce is delightful served over ice cream, cakes, fresh or cooked fruits- or straight from the jar.
- Yield: Makes 2 cups
Source: Martha Stewart Living, November 1998
- 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
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.
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.
Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.