Caramel Bourbon Sauce

Drizzle this thick rich topping over ice cream and top with a dollop of whipped cream. A luscious adult ice cream sundae!


2 cups sugar

1/2 cup water


6 tablespoons butter, cut into small pieces

1 cup heavy whipping cream

1/2 teaspoon salt

1/2 teaspoon vanilla

1/4 cup bourbon

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


In a large saucepan combine sugar, water and honey. Bring to a boil stirring until sugar dissolves. Continue to cook at a low boil without stirring until mixture turns a rich nut brown color. Do not stir during this time but swirl pan occasionally so that mixture browns evenly.
Remove from heat and stir in butter, cream and salt, being careful as caramel may bubble up. If some of the caramel hardens put pan back over heat and warm, stirring constantly until mixture is smooth. Remove from heat and stir in vanilla and bourbon. Let cool and then refrigerate until ready to use. Mixture will thicken as it cools.
Yields: about 2 cups