Caramel Bourbon Vanilla Sauce

Name: Caramel Bourbon Vanilla Sauce
Yield: Makes 2 cups
Ingredients: 2 cups sugar; 1/2 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

To make this delicious dessert topping, all you need is sugar, cream, vanilla, lemon juice, butter -- and a splash of bourbon.

Source: Martha Stewart Living, July 2001

Makes 2 cups

Yield

Ingredients

2 cups sugar
1/2 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

Directions

1. Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Scrape seeds of vanilla bean into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Store in an airtight container, refrigerated, up to a week. Bring sauce to room temperature, or warm over low heat, before using.