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Caramel Bourbon Vanilla Sauce

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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

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

Reviews Add a comment

  • msnewzealandgm
    12 DEC, 2015
    OK I actually made this with success. I used a 3qt saucepan - this stuff foams up when you add the cream and butter. Once the sugar and water were dissolved at medium heat, I boiled it on high for about 15 minutes, using a pastry brush dipped in water to take the crystallization off the inside of the pan. Once the water evaporates it will start to change colour. When it is dark amber but not burned smelling I added the cream. It fit two 8oz mason jars with some left over.
    Reply
  • PastryPimp
    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
    Reply
  • dianapie
    27 AUG, 2010
    Is this just a spot for reviews and comments. Does anyone answer the questions posted?
    Reply
  • bunks98
    10 DEC, 2009
    Your sugars would crystallize, not making it as smooth as it would be when you first make it.
    Reply
  • Jamie_Lynn
    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?
    Reply
  • MS10843995
    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.
    Reply
  • MS11913299
    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.
    Reply
  • gomango
    13 DEC, 2007
    Can this be frozen until used then thawed to room temperature? Would it last longer this way?
    Reply