Salted Vanilla Bourbon Caramel Sauce

with video

Caramel sauce has become a dailly indulgent of mine, as I do enjoy a hint of caramel blended into my morning café. And by hint, I’m alluding towards a good sized tablespoon. Who needs sugar crystals when there is homemade salted caramel made with vanilla and just a touch of bourbon?

Promise the bourbon is not overpowering and will not taste like a boozy cocktail. I use bourbon to make vanilla extract from scratch, its a tasty time. Check out the Nielson-Massey bourbon vanilla next time you’re in the baking aisle.

This caramel sauce is creamy and smooth, not firm or chewy like the kind they put on apples at the autumn fair. It’s rich brown sugar profile brings another level of indulgence to warm drinks, buttercream frosting, cakes, brownies, and ice cream. The options for pairing caramel sauce with chocolate, nuts, and fruit are plentiful.