Rich, buttery, and boozy in the best way, this Bourbon Caramel Sauce takes classic caramel to the next level. It’s sweet, slightly smoky, and full of deep, warm flavor thanks to a splash of bourbon. We’ve tested it both warm and cold, and it’s irresistible either way. If you love caramel, you’ll also want to check out my classic caramel sauce and apple cider caramel sauce recipes for more seasonal twists.
Ingredients & Substitutions
- Granulated Sugar: The base of any caramel. Use standard granulated sugar, not raw or confectioners’ (powdered) sugar.
- Butter: Six tablespoons of salted butter at room temperature make the sauce rich and creamy. Unsalted butter works, too, but I would add a pinch of salt.
- Heavy Whipping Cream: Adds smoothness and richness. Half-and-half can be used for a lighter version, though the sauce will be slightly thinner.
- Bourbon: Warm up 1/4 cup of bourbon. It provides depth and a subtle boozy note. Substitute with dark rum or brandy if desired. Be sure to check out more of my best whiskey and bourbon recipes, too!
FAQs
Can I make this ahead of time?
Yes! This bourbon caramel sauce can be made up to a week in advance. Store it in an airtight jar in the refrigerator and gently rewarm before serving.
Can you taste the bourbon?
Just a hint! The bourbon adds warmth and depth, but most of the alcohol cooks off during the sauce-making process, leaving a rich, buttery caramel flavor.
Can I make it thicker or thinner?
For a thicker sauce, simmer for a little longer after adding the bourbon. For a thinner sauce, add an extra tablespoon or two of cream while stirring.
Serving Ideas
- Over ice cream or frozen desserts: Warm bourbon caramel drizzled over no-churn vanilla ice cream is indulgent and easy.
- With baked goods: Pour over vanilla pound cake, apple crisp, or brownies for an instant upgrade.
- As a dip: Serve with soft pretzel bites, apple slices, or shortbread cookies for a boozy twist on snacks.
How to Store Bourbon Caramel Sauce
Room Temperature: Let the caramel cool completely, then keep it in a sealed jar at room temperature for up to 1 day.
Refrigerator: Store in an airtight jar for up to 2 weeks. It will thicken as it chills; just warm it in the microwave or in a small saucepan to make it pourable again.
Freezer: Freeze in a freezer-safe container for up to 2 months. (I like to freeze it in smaller portions as it will need to thaw before it can be used again.) Thaw in the refrigerator overnight, then warm gently before using.
Bourbon Caramel Sauce
Ingredients
- 1 cup (200 g) granulated sugar
- 6 tablespoons salted butter, room temperature
- ½ cup (119 g) heavy whipping cream, room temperature
- ¼ cup (2 ounces) bourbon, warmed in the microwave for 15-20 seconds
Instructions
- To a medium heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir constantly with a heat-resistant spatula or whisk, being careful not to let the sugar burn. The sugar will gradually melt and turn a rich amber color (10-15 minutes).
- Once the sugar is fully melted, add the butter. Whisk constantly until fully incorporated. The mixture will bubble vigorously (this is normal). If the butter separates, remove the pan from the heat briefly and continue whisking until smooth.
- Cook for 1 more minute, then slowly drizzle in the heavy cream while stirring. Be careful, as the mixture may bubble up. Stir until smooth and let it simmer for 1 more minute.
- Gradually pour in the warmed bourbon while whisking. Simmer for 1-2 minutes, until slightly thickened and the alcohol smell isn't as strong.
- Remove from heat and let the sauce cool in the pan for about 10 minutes. Transfer to a heatproof jar or container. The caramel will thicken further as it cools.
- Serve warm or cold. If refrigerated, warm gently in a saucepan or microwave to restore a pourable consistency.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Rich, smooth, and the perfect drizzle over ice cream. I love it, and it is easy to make!
Elizabeth
Loved it! The bourbon adds just a hint of warmth without being too strong (and I like bourbon).
Bella
This is delicious, especially over ice cream. It would be delicious over cake, too!
Stephanie
Simple ingredients and amazing flavor. It's amazing what a little bourbon can do!
