Food & Cooking Recipes Dessert & Treats Recipes Caramel Bourbon Vanilla Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 13, 2021 Print Rate It 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. Rate it Print