Bourbon Salted Caramel Sauce is a sweet, salty, velvety caramel ideal for topping cakes, cookies, pies, ice cream — or anything else you can imagine.
Move over chocolate fudge — there’s a new favorite in town: Bourbon Salted Caramel Sauce.
If you want a versatile, crowd-pleasing topping, this sauce delivers. It elevates ice cream, hand pies, cakes, cookies, and more with a smooth, buttery caramel flavor balanced by a touch of sea salt and a faint, warming bourbon note.
I developed this while preparing a holiday appetizer and decided a basic caramel just wouldn’t do. A splash of bourbon adds depth and a subtle warmth that complements the caramel’s richness without overpowering it. The result is a silky sauce that tastes decidedly homemade and seasonal.
What is salted caramel?
Salted caramel pairs sweet caramel with a small amount of sea salt to create a satisfying contrast of flavors. That balance of sweet and salty is what makes salted caramel so appealing and versatile.
Do I have to add bourbon?
No. If you prefer to avoid alcohol, omit the bourbon — the recipe still yields a delicious salted caramel sauce. Adding bourbon, however, gives a subtle, complex finish that enhances the sauce without masking the caramel flavor. Use a quality bourbon you enjoy drinking for the best result.
How to make Bourbon Salted Caramel Sauce
Start by making the caramel. In a small saucepan over medium-high heat, add the sugar and stir continuously until it melts. The sugar may clump at first; keep whisking until it melts and turns a light amber color. Once the sugar is fully melted, add the butter and whisk until incorporated. Stir in the bourbon, then remove the pan from the heat and whisk in the heavy cream and salt. Allow the caramel to cool slightly, then transfer it to an airtight container and refrigerate. The sauce will thicken as it cools and will keep in the refrigerator for up to two weeks.
This version produces a smooth, glossy caramel with just the right amount of salt. I typically use Maker’s Mark for its mellow flavor, but any good bourbon will work. The finished sauce makes a lovely topping for holiday desserts or a thoughtful homemade gift.
If you’re craving a sweet-and-salty drizzle to accent cakes, pies, sundaes, or baked goods, try this Bourbon Salted Caramel Sauce — it beats store-bought jarred caramel in flavor and texture.
Happiness and Blessings! ~ Heather
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Bourbon Salted Caramel Sauce
Heather
Ingredients
- 2 cup sugar
- 12 tbl butter
- 1 cup heavy cream
- 1 tbl salt
- 1 tbl bourbon (optional)
Instructions
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In a small saucepan over medium-high heat, add the sugar and stir continuously until it melts and turns a light amber color. Some clumping is normal; keep whisking.
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Once the sugar is melted, add the butter and whisk until fully incorporated. Stir in the bourbon if using.
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Remove the pan from the heat, then whisk in the heavy cream and salt until smooth. Let the caramel cool, then transfer to an airtight container and refrigerate.
Nutrition
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