Sunday, November 21, 2010

More Bourbon Caramel

I know I've posted about this before, but I just love bourbon and caramel.  What can I say?

Butter Bourbon Dipping Sauce:

  • 1/2 cup sugar
  • 2 tablespoons butter, cut into pieces
  • 2 tablespoons water
  • 2 tablespoons bourbon
  • 1/4 teaspoon cider vinegar
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons heavy cream
In a large, heavy skillet, heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melting, stop stirring and cook, swirling the skillet occasionally so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering. Using a wooden spoon, stir in the butter, water, bourbon, vinegar, and salt and cook over low heat, stirring occasionally, until caramel has dissolved. Add the cream and bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool down.

1 comment:

Quinn said...

Can that be correct? It says only 2 tablespoons bourbon