Caramel Bourbon Vanilla Sauce Recipes

CARAMEL BOURBON VANILLA SAUCE

Caramel Bourbon Vanilla Sauce image

This caramel bourbon vanilla sauce is delightful served over ice cream, cakes, fresh or cooked fruits-or straight from the jar.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

2 cups sugar
1 cup heavy cream
1 vanilla bean, split in half lengthwise
2 teaspoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 tablespoon bourbon

Steps:

Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

VANILLA CARAMEL BOURBON MILKSHAKE

Vanilla Caramel Bourbon Milkshake image

Provided by Bobby Flay

Categories dessert

Time 45m

Yield 1 serving

Number Of Ingredients 10

Ingredients

4 ounces milk
Vanilla Bourbon Caramel Sauce, recipe follows
11 ounces premium vanilla ice cream
Freshly whipped cream, with bourbon (optional), for serving
1/2 cup heavy cream
1/2 vanilla bean, scraped
1 cup sugar
1/4 cup bourbon
2 tablespoons unsalted butter
Pinch of sea salt

Steps:

Combine the milk and 1/3 cup of the Vanilla Bourbon Caramel Sauce in a blender and blend until combined. Add the ice cream and blend until smooth.
Drizzle some of the remaining caramel sauce into a glass in a decorative pattern. Pour in the milkshake, top with a dollop of whipped cream, and drizzle with more caramel sauce.
Put the cream in a small saucepan, add the vanilla pod and seeds and bring to a simmer. Remove from the heat, cover and let steep while you make the caramel.
Combine the sugar and 1/4 cup cold water in a medium saucepan over medium-high heat; stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, 10 to 12 minutes.
Remove the vanilla pod from the cream and slowly whisk the warm cream and the bourbon into the caramel. Continue simmering the mixture until smooth, another 2 to 3 minutes. Remove from the heat and whisk in the butter and salt, whisking until smooth. Transfer to a bowl and let cool for 10 minutes.

SALTED CARAMEL-BOURBON SAUCE

Salted Caramel-Bourbon Sauce image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield about 2 cups

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)

CARAMEL BOURBON VANILLA SAUCE

Caramel Bourbon Vanilla Sauce image

To make this delicious dessert topping, all you need is sugar, cream, vanilla, lemon juice, butter -- and a splash of bourbon.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

2 cups sugar
1/2 cup water
1 cup heavy cream
1 vanilla bean, split in half lengthwise
2 teaspoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 tablespoon bourbon

Steps:

Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Scrape seeds of vanilla bean into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Store in an airtight container, refrigerated, up to a week. Bring sauce to room temperature, or warm over low heat, before using.

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2019-08-15 Carefully add the butter and the vanilla bourbon mixture. Whisk the ingredients vigourously until the butter is completely melted. The contents of the saucepan will bubble up, …
From goodlifeeats.com
Cuisine American
Total Time 15 mins
Category Dessert
Calories 115 per serving

Add the granulated super to a medium sized saucepan (3 quart size works well). Place it over medium-high heat and cook, watching the entire time and stirring occasionally, until the sugar is golden brown and completely melted.
Carefully add the butter and the vanilla bourbon mixture. Whisk the ingredients vigourously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used.
Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking. The caramel sauce will bubble, but keep whisking until the mixture is completely incorporated. Stir in the sea salt.

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Combine sugar and 1/2 cup water in a 2 quart saucepan over medium heat. Cook mixture until dark amber in color (About 20 minutes). DO NOT STIR. Swirl the pan gently several times through cooking. If crystals form on the sides of the pan, brush the sides above the crystals gently with a basting brush dipped in water.
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