You may never buy caramel sauce again after you make this incredible Buttermilk Bourbon Caramel Sauce – bourbon optional!
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Those that know me best know that I am somewhat of a caramel freak. Like, if I had the choice between hot fudge and caramel sauce I’d go with caramel every single time. Well, almost every single time 🙂
There is something absolutely satisfying about the sweet, smooth flavor of caramel. That deep, rich color is so glorious, it just begs to be drizzled on a bowl of premium vanilla ice cream.
And, once you’ve made it yourself, it will be virtually impossible for you to enjoy store bought caramel sauce again. There is so little work involved – the caramel sauce practically cooks itself.
The addition of bourbon and buttermilk add a punch of flavor and the teensiest hint of tang that takes this caramel sauce from amazing to WOW in a single bite.
This sauce will be making an appearance tomorrow on our French Toast. (Bananas Foster French Toast anyone?? Sounds like a new recipe to me!) My kids will thank me. My husband will love me just a little bit more. And then I will go for an extra long walk 🙂
Totally worth it.
How would you enjoy this caramel sauce? Ice cream? French Toast? Waffles? On top of Ice Cream Truffles? Or, are you like me and prefer it directly off the spoon;)
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Buttermilk-Bourbon Caramel Sauce
Ingredients
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1 tbsp light corn syrup
- 1/2 cup heavy cream
- 1/4 cup buttermilk
- 1 tbsp butter room temperature
- 2 tbsp bourbon OR 1 Tbls vanilla extract
Instructions
- Combine sugar, water, and corn syrup in heavy-bottomed saucepan.
- Bring mixture to a bowl over medium heat. Cook, without stirring for 15-20 minutes or until a patch of golden colored sugar develops. (Golden - not golden brown.)
- Swirl the sugar mixture around the pan until the entire mixture turns an even, golden color.
- Turn off the heat and slowly stir in heavy cream and buttermilk being careful as the mixture will bubble slightly.
- Stir in butter until fully combined.
- Stir in bourbon or vanilla extract.
- Let cool to room temperature and then transfer to an airtight container. Store in the refrigerator for up to a week.
- If any clumps or crystals form, just heat the sauce again over low heat.
Nutrition
For the love of caramel!
Overnight Caramel Pecan Cinnamon Rolls
Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
 Caramel Apple Cinnamon Rolls
For all breakfast recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclaimer:Â I was provided product for this post by Challenge Butter, but all opinions are, as always 100% my own. I LOVEÂ Challenge Butter!
Umm Haneefah @The Halal Gourmet says
When you find a good caramel recipe, you keep it! This is quite inspiring. I will obviously skip on the bourbon but I might try mirin instead of vanilla extract.
Trish - Mom On Timeout says
Vanilla works great so definitely give it a try! Thanks for stopping by!
Amy @ Amy's Healthy Baking says
Although I’m a huge chocoholic, I usually tend towards lighter flavors during the summer (who can resist fruit when it’s so hot out??”), and caramel sneaks into a close second place behind hot fudge sauce. This looks fabulous, and I love how you used buttermilk for that little tang. So smart!
Kristy says
I’m absolutely drooling right now over your bourbon caramel sauce. It sounds amazing! Sharing 🙂
xox Kristy @ 3 Peppers Recipes – Crafts, Cooking & Color
Lauren @ Create Bake Make says
Wow!! This looks AMAZING! I’m also a big caramel fan and I will certainly be making this recipe very soon.. Thanks!
Allie says
OMG, yes please, I love caramel! I’d love it if you shared this at “Worthwhile Wednesdays” http://thecraftiestallie.blogspot.com/2014/07/worthwhile-wednesdays-25.html
~Allie
Michele @ Alwayzbakin says
That sounds sinful! Saved that recipe as soon as I saw it. Thanks for sharing! ;-D
Julie @ Julie's Eats & Treats says
I will join you as a caramel freak! This looks to die for and I would smother a big bowl of ice cream with it! Pinned 🙂
Melanie @ Carmel Moments says
I just want to drizzle this on everything! Pinning.
Have a marvelous week!
Carol at Wild Goose Tea says
Boy Howdy! Now THAT is a caramel sauce that will make a big impression.
Julianne @ Beyond Frosting says
I just so happen to have a bottle of bourbon in my cabinet and this just might make an appearance on my bourbon peach ice cream in the freezer!
marcie says
What a great idea using buttermilk and bourbon! Caramel sauce is my thing, so I’ll be trying this without a doubt! Pinning, and have a great Fourth! 🙂
Ilona @ Ilona's Passion says
Delicious caramel sauce.. I love caramel. Happy 4th of July!
Mir says
Wow. I don’t think the bourbon is optional! This is amazing! Happy 4th!
Christina says
ooh, this looks great. Will have to give a try minus the bourbon. Thanks so much. Hope you will post the French Toast recipe too, that sounds great.
Trish - Mom On Timeout says
It’s pretty darn amazing Christina and it tastes great with vanilla extract instead of bourbon so you’re all good. And I think you’re right about the French Toast – maybe I’ll post next week! Thank you!
Averie @ Averie Cooks says
I’m loving your recipes this week! The micro lemon bars and now bourbon in caramel sauce – yes, please! Pinned! And I have all the ingredients on hand 🙂
Trish - Mom On Timeout says
Aw thanks Averie! Sounds like you’re going to have some caramel sauce in the near future 🙂 Happy 4th of July! Party hard tomorrow 😉