Vanilla Bourbon Butterscotch Sauce Recipes

VANILLA ICE CREAM WITH BOURBON BUTTERSCOTCH SAUCE

Steps:

• Add the butter, sugar, corn syrup and heavy cream to a medium-size saucepan and cook while stirring over medium heat for 5 to 7 minutes.
• Once the butterscotch appears syrupy and thick, remove the saucepan from the heat and carefully stir in the bourbon. (It will sputter and boil when you do this.) Stir in a big pinch of salt and let cool slightly before serving.
• Serve the butterscotch over good vanilla ice cream.

VANILLA-BOURBON BUTTERSCOTCH SAUCE

Steps:

• In a saucepan, bring brown sugar, butter, and vanilla to a boil; cook, stirring occasionally, 2 minutes. Remove from heat. Stir in cream, bourbon, and salt. Return to heat; bring to a boil and cook 30 seconds. Let cool slightly before serving. Sauce can be stored in refrigerator up to 1 week; warm over low before serving.

BOURBON BUTTERSCOTCH SAUCE

Steps:

• In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm.
• Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.

CARAMEL BOURBON VANILLA SAUCE

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.