Food & Cooking Recipes Dessert & Treats Recipes Caramel Bourbon Vanilla Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 13, 2021 Print Share Share Tweet Pin Email Yield: 2 cups To make this delicious dessert topping, all you need is sugar, cream, vanilla, lemon juice, butter -- and a splash of bourbon. Ingredients 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 Directions 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. Print