Breakfast & Brunch > Breakfast Sauces & Condiments > Sweet Sauces > Caramel Sauce (Breakfast Use)

Brown Butter Bourbon Caramel Sauce

An elevated caramel sauce featuring the nutty flavor of browned butter and a hint of bourbon. This sauce is perfect for special occasions or when you want to add a touch of sophistication to your breakfast.

Prep Time
5 minutes
Cook Time
12 minutes
Servings
About 1 cup
Ingredients
  • 6 tablespoons Unsalted Butter
  • 3/4 cup Brown Sugar
  • 1/2 cup Heavy Cream
  • 2 tablespoons Bourbon
  • 1/4 teaspoon Sea Salt
  • 1/2 teaspoon Vanilla Extract

Brown the Butter

In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma. Watch carefully to prevent burning. This usually takes about 5-7 minutes.

Add Brown Sugar

Stir in the brown sugar and cook for 1 minute, stirring constantly, until the sugar is melted and combined with the browned butter.

Add Heavy Cream

Slowly pour in the heavy cream, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.

Incorporate Bourbon, Salt and Vanilla

Remove the saucepan from the heat. Stir in the bourbon, sea salt, and vanilla extract. Stir to combine.

Cool and Serve

Let the caramel sauce cool slightly before serving. The sauce will thicken as it cools. Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.

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FAQ

  • Can I omit the bourbon?

    Yes, you can omit the bourbon for a non-alcoholic version. You can also substitute it with 1 tablespoon of bourbon extract.
  • What kind of brown sugar should I use?

    Light or dark brown sugar will work, but dark brown sugar will give the sauce a richer, more molasses-like flavor.
  • The sauce is too thick, what can I do?

    Add a tablespoon of milk or cream and stir until the sauce reaches the desired consistency. Heat gently if needed.