Shelly's Recipe

BOURBON CARAMEL SAUCE

Category: Dessert Sauces

1/2 cup granulated sugar
3 tablespoons plus 2 teaspoons bourbon, divided
3 tablespoons water
1 teaspoon fresh lemon juice
1/4 cup heavy whipping cream
1 teaspoon vanilla extract

Combine granulated sugar, 3 tablespoons bourbon, 3 tablespoons water, and juice in a medium saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat to medium and cook, without stirring, 10 minutes or until golden. Remove from heat.

Carefully add cream, stirring constantly (mixture will bubble vigorously). Cool slightly. Stir in remaining 2 teaspoons bourbon and vanilla.