Imagine a sauce so decadent, so luxuriously rich, that it can turn any ordinary dessert into a gourmet masterpiece. Our Maple Bourbon Caramel Sauce is not just a condiment—it's a culinary experience that combines the deep warmth of bourbon, the rich sweetness of maple syrup, and the complex depth of caramelized sugar. Whether you're a home cook looking to elevate your desserts or a foodie seeking that perfect, show-stopping topping, this recipe will become your new secret weapon in the kitchen.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Dessert
Serves: 1 cup
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 2 tablespoons bourbon
- 1/4 teaspoon sea salt
Instructions
- Gather all ingredients and have them measured and ready before starting. Use a heavy-bottomed medium saucepan with high sides to prevent sugar splashing.
- Combine granulated sugar and water in the saucepan. Place over medium-high heat and allow sugar to dissolve without stirring. Gently swirl the pan occasionally to ensure even heating.
- Continue cooking the sugar mixture until it turns a deep amber color, which typically takes 8-10 minutes. Watch carefully to prevent burning, as caramel can quickly go from perfect to burnt.
- Once the caramel reaches a rich golden-brown color, immediately remove from heat to prevent overcooking.
- Carefully and slowly pour in the heavy cream while whisking constantly. The mixture will bubble and steam vigorously, so be cautious to avoid potential burns.
- Add maple syrup, bourbon, and sea salt to the caramel. Whisk thoroughly to incorporate all ingredients and create a smooth, consistent sauce.
- Return the pan to low heat and stir for an additional 1-2 minutes to ensure all ingredients are fully combined and the sauce is glossy.
- Remove from heat and let the sauce cool for 10-15 minutes. It will thicken as it cools to room temperature.
- Transfer the sauce to a clean glass jar or container. The sauce can be stored in the refrigerator for up to two weeks.
- Serve warm or at room temperature over ice cream, desserts, or use as a dipping sauce. Gently reheat if needed.
Tips
- Use a light-colored heavy-bottomed pan to help you accurately monitor the caramelization process.
- Never stir the sugar mixture while it's cooking—only gently swirl the pan to ensure even heating.
- Have all ingredients measured and ready before starting, as caramel can go from perfect to burnt quickly.
- When adding cream, pour slowly and wear long sleeves to protect against potential steam and splatters.
- If your caramel crystallizes, don't panic! Simply start over and add a splash of corn syrup to prevent recrystallization.
- For a smoother sauce, strain through a fine-mesh sieve after cooking to remove any potential sugar crystals.
- Experiment with different bourbons to find your favorite flavor profile—each will bring a unique character to the sauce.
Nutrition Facts
Calories: 820kcal
Carbohydrates: 137g
Protein: 1g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 85mg
