Let’s see, I put bourbon caramel sauce on top of ice cream that had bourbon in it…….erm…..I “may” have a problem. Don’t judge people! The only thing you will get “drunk on” is the crazy deliciousness that is this caramel.
Why make alcoholic sauce? See, I belong to a FUBC (fucked up book club) where we read REALLLY crazy, and fucked up books. Ever want to read an amazing book about psychotic clowns, where even the COVER will freak you out? Then you HAVE to read “The Pilo Family Circus” by Will Elliot:
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This book was so vividly horrible and a delightfully fun read. We’ve read: Monster, Hyperion, The Dun Cow (a REALLY fucked up book about farm animals going to war), ect. Each month, when we get together, some kind of libation is in order. I mean….these books are so crazy you actually need a drink while reading them to calm down!! Typically we consume a butt ton of wine or whiskey. So, since I was already making bourbon ice cream (click here for the recipe) as a treat for FUBC, I thought bourbon caramel sauce would be the perfect accompaniment!
The sauce turned out much lighter than I anticipated, but still delicious nonetheless. Of course, I was “sampling” the bourbon whilst making the caramel sauce, so that could explain my impartiality. 😀
My husband “sampled” some bourbon too.
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Caramel sauce is extremely easy to make, as you’ll find by perusing recipes online, as long as you don’t take your eyes off it. You can go to gorgeous to burnt caramel in a matter of seconds. This caramel sauce is VERY sweet, which I guess is a dumb thing to say since it’s a dessert sauce…..but my husband kept saying….this is good, just real sugary. I should point out he’s not a dessert guy, but an equal opportunity booze sauce trier.
This stuff is good, real good! If you like to tinker with your caramel, give this rendition a try!
Ingredients
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 1 stick of butter
- 1/2 cup of whole milk (or what you have, higher fat content is ideal for texture)
- 1/4 tsp bourbon smoked sea salt
- 1/3 or 1/4 cup bourbon depending on how much you like the bourbon taste.
Directions
- Place the butter, sugar, and salt in a medium pot over medium heat.
- Stir until the butter and sugar have dissolved. Add the milk and let the mixture boil aggressively for 3 or 4 minutes stirring every 10 seconds or so to prevent the caramel on the bottom of the pot from burning.
- Remove from the heat, add the bourbon, and allow to cool completely at room temperature before using.
- Store in a glass canning jar in the fridge for up to 3 weeks.
Note, the consistency was really thick, almost a solid, after it cooled. You can either reheat it in the microwave in a glass bowl or right in the glass jar with the lid removed for 20 second intervals, stirring in between until it reached the consistency you desire, or you can put it back on the stove, warm it up, and thin it out with a little more milk…or bourbon…..which I did….which made for a lighter sauce.