BOURBON SALTED CARAMEL SAUCE |
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1 C SUGAR
6 T UNSALTED BUTTER, cut into 6 pieces
¾ C HEAVY CREAM
1 t SALT
2 t BOURBON
Heat sugar in a medium metal saucepan over medium heat, stirring constantly with a metal, heat proof spoon. (Do not use a rubber scraper!) The sugar will form clumps and then melt. Keep stirring and cooking until it is smooth and a deep amber brown color. Remove from heat, switch to a metal whisk and whisk in the butter. The butter will bubble and rise, be very careful! Keep whisking until incorporated and return to heat. Add the salt to the heavy cream and whisk. Slowly stream in the heavy cream and cook for an additional minute. Remove from heat and stir in the bourbon. Transfer to a heat proof container and refrigerate. The caramel sauce will thicken as it cools.
6 T UNSALTED BUTTER, cut into 6 pieces
¾ C HEAVY CREAM
1 t SALT
2 t BOURBON
Heat sugar in a medium metal saucepan over medium heat, stirring constantly with a metal, heat proof spoon. (Do not use a rubber scraper!) The sugar will form clumps and then melt. Keep stirring and cooking until it is smooth and a deep amber brown color. Remove from heat, switch to a metal whisk and whisk in the butter. The butter will bubble and rise, be very careful! Keep whisking until incorporated and return to heat. Add the salt to the heavy cream and whisk. Slowly stream in the heavy cream and cook for an additional minute. Remove from heat and stir in the bourbon. Transfer to a heat proof container and refrigerate. The caramel sauce will thicken as it cools.
