Caramel Bourbon Vanilla Sauce

2 cups

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


  • 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 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.

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