Caramel Sauce for Grilled Plum Kabobs

2 cups

Serve this caramel sauce with our Grilled Plum Kabobs.


  • 2 cups sugar

  • ½ 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


  1. Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber, swirling pan carefully while cooking, about 12 minutes.

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

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

Related Articles