Several months back I received an email from Joanna at Cup of Jo asking if I’d like to participate in her “Best __ Ever” series. This delicious series seeks to present the best recipe for classic dishes like hummus, chocolate ice cream and brownies. Given the choice of a dozen or so categories, my eyes were immediately drawn to the Best Sundae Ever pick, as ice cream is my all time favorite food. Ask John, he can vow that seldom three days pass before I’m aching for a double scoop. (Lucky for me, he always delivers.)
Though my deadline was weeks away I began brainstorming and dreamt up the perfect recipe: One scoop each of chocolate and vanilla ice cream from a local dairy in the Midwest, sliced bananas, chocolate syrup, homemade caramel sauce, fresh whipped cream and crushed salted peanuts. This combination, I thought, hit on salty and sweet and was altogether satisfying. I’m here to tell you my friends, it was.
Wanting to include an aspect that was unique, homemade and of course, simple, I decided on making caramel from scratch. If you’ve never made caramel from scratch it’s incredibly easy. This recipe (shared on Cup of Jo as well) requires just four ingredients and 15 minutes of your time and the result is a sinfully delicious and decadent bourbon caramel sauce that is perfect for topping sundaes, cookies, cakes, pies, crisps and everything in between. Find the recipe below and then check back on Saturday for another recipe using this tantalizingly simple recipe in another fantastic dessert setting. Trust us – you don’t want to miss it.
- 1 cup sugar (+ ¼ cup water)
- ½ cup heavy cream
- 1 Tbsp bourbon*
- pinch of salt (optional)
- Simmer sugar and ¼ cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
- Turn off burner and remove from heat and slowly add cream while stirring.
- Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
adapted from Martha Stewart
Averie @ Averie Cooks December 6, 2012 at 9:38 am
I love making rum-caramel sauce or bourbon-caramel & yours looks so good!
Kelli H (Made in Sonoma) December 6, 2012 at 10:35 am
This looks ridiculously good…
My favorite sundae is vanilla, toasted coconut, and a heavy drizzle of salted caramel sauce.
fee December 6, 2012 at 2:11 pm
Could you substitute coconut cream instead of the heavy cream to make this vegan?
Dana December 6, 2012 at 3:17 pm
It’s worth a shot, but I can’t guarantee it won’t give a curdling effect. I did try soy creamer once and it worked fine, though the flavor is much different. Hope that helps!
Sarah December 6, 2012 at 6:51 pm
Ohhhh baby. I saw this post on Cup of Joe and had to come and take a look at your site – this looks absolutely spectacular!
natalie@thesweetslife December 6, 2012 at 7:52 pm
saw this on cup of jo and drooled!
S December 7, 2012 at 7:32 am
Thanks for your post on A Cup of Jo! I am glad to have found your website. I am wondering: how long does the sauce keep? Could I make it as a gift for a friend?
Dana December 7, 2012 at 11:52 am
The sauce keeps for so long, that’s the best part! I’ve literally had it in my fridge for close to 3 months now and it’s still so fresh and delicious! You could absolutely gift this to a friend. I would just recommend having her put it in the fridge as soon as she opens it. Hope that helps!
Fred December 7, 2012 at 7:39 am
That sauce looks amazing and will be on my dessert for dinner on saturday!
Morgan December 7, 2012 at 9:37 am
I have been on a bourbon quick lately, so this rendition of caramel sauce will have to be in order asap. Beautiful styling by the way! Love your blog :)
Kristen Joy December 9, 2012 at 7:07 pm
My boyfriend is gluten-free and says he can’t have bourbon because it’s not. Thoughts?
Dana December 9, 2012 at 10:12 pm
Based on my research bourbon is gluten free. However, if you’re still hesitant simply leave the bourbon out of the caramel sauce.
J. February 7, 2013 at 6:39 am
Unless it says gluten-free on the bottle, bourbon is not gluten free. HOWEVER if you have Celiac/sensitivity, most who have bourbon are okay and have no adverse gluten reaction.
Vespa Woolf December 17, 2012 at 6:09 am
I love caramel sauce and this sounds fabulous! Bourbon is so delicious in sweets. I look forward to trying this.
Amy Stafford January 31, 2013 at 2:54 pm
That sundae would tempt a saint! Looks delicious and the picture is perfect!
Nancy Klink March 16, 2013 at 3:49 pm
Want to make this with Irish Whiskey for St. Paddy’s tomorrow. Can I double it?
Thanks!
Impatient Cook May 12, 2013 at 10:11 pm
Hi, how long will the sauce keep in the fridge?
Dana May 13, 2013 at 4:11 pm
A LONG time. I had mine for a couple months and it did great!