Drinks Cocktails Whiskey & Bourbon Cocktails Bourbon Caramel Sauce 5.0 (5,235) 4 Reviews Plus: Caramel Cooking Tips By Amber Huffman Amber Huffman Amber Huffman is a professional chef who specializes in Southern cooking and is known for her cheese grits. Food & Wine's Editorial Guidelines Updated on October 13, 2015 Save Rate PRINT Share Close Photo: Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Total Time: 15 mins Yield: 2 cups Cook Mode (Keep screen awake) Ingredients 2 cups sugar ½ cup water 1 tablespoon light corn syrup 1 cup heavy cream ½ cup bourbon Directions In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and carefully stir in the cream. Let cool for 1 minute, then stir in the bourbon. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute. Let the caramel sauce cool slightly and serve warm or at room temperature. Make Ahead The caramel sauce can be refrigerated for up to 1 week. Serve With Chocolate Bread Pudding. Originally appeared: April 2008 Rate It Print