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Vanilla Bourbon Caramel Sauce

[heart_this] · Oct 30, 2012 · 34 Comments

Vanilla Bourbon Caramel Sauce

A creamy vanilla caramel sauce with a hint of bourbon.

I almost forgot to share the vanilla bourbon caramel sauce recipe that I mentioned in the pumpkin Greek yogurt banana bread the other day! This vanilla bourbon caramel sauce is a pretty standard caramel sauce with the seeds from a vanilla bean and a splash of bourbon added to add a depth of flavour and to give it an even more amazing aroma. Caramel sauce can be a bit tricky to make at first but once you get the hang of it, it is really easy! In fact the hardest thing about it is that it requires you to watch it the whole time because if you take yours eyes of of it for a few seconds it can burn really quickly. So other than having to dedicate 20-30 minutes of time to making it, it as simple as melting some sugar, bringing it to a boil and cooking it until it turns a nice amber colour. All that remains is to carefully add the cream followed by the butter and any flavourings that you want, in this case the vanilla and the bourbon.
Just look at all of those amazing flecks of vanilla bean seeds in there!

Vanilla Bourbon Caramel Sauce

Vanilla Bourbon Caramel Sauce

Vanilla Bourbon Caramel Sauce

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 1cup

A creamy vanilla caramel sauce with a hint of bourbon.

ingredients
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 tablespoon butter, room temperature
  • 1 vanilla bean, cut in half and seeds scraped
  • 1 tablespoon bourbon
directions
  1. Mix the sugar and water in a small sauce pan and let simmer over medium heat until a medium amber colour, about 15-20 minutes.
  2. Reduce the heat to medium-low, carefully pour in the heavy cream and stir until smooth.
  3. Mix in the butter, vanilla bean seeds and bourbon and stir until the butter has melted and combined.
Use in:
Pumpkin Greek Yogurt Banana Bread
Pumpkin Pie Pancakes
Slow Cooker Pumpkin Pie Steel Cut Oatmeal

Similar Recipes:
Caramel Sauce
Blueberry Caramel Sauce
Dulce de Leche

Condiment, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Erik R. says

    October 30, 2012 at 8:12 pm

    You DO know that Jack Daniels is not bourbon, I hope.

    Reply
  2. Jolene says

    October 30, 2012 at 9:51 pm

    I have to echo the previous comment…Jack Daniels is not bourbon. All bourbon is whiskey, but not all whiskey is bourbon.

    Reply
    • Larry Potter says

      December 4, 2022 at 6:18 pm

      Did you look up the makeup Oof Jack Daniel’s Tennessee Whiskey, it is Bourbon.

      Reply
  3. wordchef says

    October 30, 2012 at 10:23 pm

    This looks so delish… and I'll bet it smells awesome. Wait right there – I'm getting a big spoon! 🙂

    Reply
  4. Squeaky says

    October 30, 2012 at 11:06 pm

    I saw the picture and came only to find 2 people had already pointed out my concern. Jack Daniels is a sour mash whiskey, bourbon has to be made from at least 51% corn.

    Reply
  5. Vimitha Anand says

    October 31, 2012 at 7:31 am

    Thats would be a perfect topping for some fluffy pancakes… yum

    Reply
  6. The Mistress of Spices says

    October 31, 2012 at 2:14 pm

    *Drooling*

    Reply
  7. Jada says

    October 31, 2012 at 3:36 pm

    Um…YUM!

    Reply
  8. Anonymous says

    October 31, 2012 at 8:45 pm

    Perfect poured over ice cream!

    Reply
  9. Anonymous says

    November 2, 2012 at 11:34 am

    Not to get into a semantic debate about nothing, but Jack Daniel's is Tennessee Whiskey. Legal definition of Tennessee Whiskey: "a straight Bourbon Whiskey authorized to be produced only in the State of Tennessee".

    So yes, all Bourbon is Whiskey, and all Tennessee Whiskey is Bourbon.

    Reply
  10. Anonymous says

    November 2, 2012 at 12:07 pm

    Does the alcohol cook out of this? Safe for preggos or no?

    Reply
  11. Kevin says

    November 2, 2012 at 2:43 pm

    Anonymous: You cna simmer the caramel sauce for a few extra minutes after adding the bourbn to make sure that the alcohol is cooked off. Enjoy!

    Reply
  12. Allison Day says

    November 3, 2012 at 12:52 am

    Now I know what to give my sister for Christmas… I know she would LOVE a jar (or two or three) of this.

    Reply
  13. Squeaky says

    November 5, 2012 at 12:51 am

    Nope, not all Tennessee whiskey is bourbon. This isn't a semantic argument, it is defined legally by the U.S. Gov't.(Which definition also holds in Canada per agreements about imports and labeling).

    The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption[2] must be:
    made from a grain mixture that is at least 51% corn;[3]
    aged in new, charred-oak barrels;[3]
    distilled to no more than 160 (U.S.) proof (80% alcohol by volume);[3]
    entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume);[3] and be
    bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).[4]

    Reply
  14. MommyTanya says

    November 5, 2012 at 3:17 am

    Could I substitute vanilla bean paste for the actual vanilla bean scrapped? If so do I need to alter anything else?

    Reply
  15. Culinary Collage says

    November 6, 2012 at 4:30 pm

    This looks amazing! I've been on this kick of making homemade ice cream and this would send it over the top….yum.

    Reply
  16. Anonymous says

    November 6, 2012 at 7:12 pm

    Wow negative nellies, get a life! The recipe isn't about a cocktail, its a sauce and the alcohol cooks out. So use whatever you have, bourbon or whiskey. I've made a similar sauce and its amazing with chocolate cake too.

    Reply
  17. Kevin says

    November 7, 2012 at 11:17 am

    MommyTanya: Vanilla bean paste will also work in the same way as the vanilla bean seeds. Enjoy!

    Reply
  18. Shanna says

    November 9, 2012 at 7:30 pm

    Do you know how long this will keep in the fridge in a closed container?

    Reply
  19. Kevin says

    November 10, 2012 at 8:03 pm

    Shanna: This will keep in the fridge for several months.

    Reply
  20. Julie says

    November 21, 2012 at 6:57 pm

    Anonymous: No one is being negative…people are posting informative comments. I, for one, am learning something.
    Sauce looks amazing Kevin..will definitely try it, using an immitation extract (boo hiss) because booze is illegal in the country I'm living in but I'm sure I can make it almost as tasty 😉

    Reply
  21. Anonymous says

    November 26, 2012 at 10:32 am

    does this sauce harden in the fridge?

    Reply
  22. Kevin says

    November 27, 2012 at 10:42 am

    Anonymous: This caramel sauce will thicken in the fridge but not harden. If I want to drizzle it on something, I like to bring it up to room temperature first and if I want it more syrup-y I give it 20 seconds in the microwave.

    Reply
  23. Elodierose says

    December 19, 2012 at 11:36 pm

    Ooh I might try this with dark rum tonight as see how it turns out. Good way to use up the last of the bottle I bought back from fiji

    Reply
  24. Anonymous says

    December 26, 2012 at 3:30 am

    Kevin–does the sauce have to be stored in a glass jar or can it be any other plastic air tight container? Thanks
    Michell

    Reply
  25. Anonymous says

    December 30, 2012 at 3:30 pm

    how does simple syrup turn amber? mine never did.

    Reply
  26. Kevin says

    December 31, 2012 at 1:40 pm

    Anonymous: After simmering for the 15-20 minutes the water should have completely cooked off and the melted sugar should turn a nice amber colour. Really the water is just there to help the sugar melt uniformly and you can omit it completely and speed things up.

    Reply
  27. Anonymous says

    August 10, 2013 at 11:42 pm

    I have been on a kick lately… all things vanilla. I am making vanilla extract, vanilla paste, vanilla sugar, vanilla bath salts, vanilla syrup and vanilla sugar scrub. And oh my now vanilla bourbon caramel sauce. Yum

    Reply
  28. Anonymous says

    July 24, 2014 at 9:37 am

    does someone know how long this would hold if I put it in a jar?

    Reply
  29. kevin says

    August 16, 2014 at 9:27 pm

    Anonymous: This will keep for months in a jar in the fridge.

    Reply
  30. Anonymous says

    November 14, 2014 at 11:01 pm

    Thanks, Kevin, for posting inspiring recipes that are easy to follow and can truly be made from things the average person already has stocked. 🙂

    Can the vanilla bean be substituted with vanilla extract? And if so, how much would be equivalent?

    Reply
  31. NancyB says

    November 30, 2015 at 1:24 am

    Can this be multiplied to give as gifts, or am I better off making one batch at a time?

    Reply
  32. Gracie says

    December 5, 2022 at 11:44 am

    I’m confused, in the ingredients it reads vanilla bean “seeds” scrapped, then in the directions it reads ” mix butter with vanilla bean seeds & bourbon.
    What am I missing here?

    Reply
    • kevin says

      December 5, 2022 at 3:44 pm

      You are using the ‘seeds’ from the center of the vanilla bean. Enjoy!

      Reply

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