This recipe for bourbon syrup is used in Dorothy Dalquist's Sweet-Potato Bourbon Bundt Cake.
- Yield: Makes enough for one 10- to 12-cup Bundt cake
Source: The Martha Stewart Show, November Fall 2006
- 1 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon unsalted butter
- 2 tablespoons bourbon
In a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes.