get saucy

Salted caramel is just one of those things that are so good. Add bourbon to it, and in my humble opinion, it’s even better. This sauce is great for cakes, brownies, and to drizzle on top of ice cream. You can substitute the vegan heavy cream with coconut cream, but the taste won’t be quite the same.

This is an easy recipe, once you get used to it, but it can be pretty intimidating at first… just be patient, stay alert, and everything will be fine.

Ingredients:

• 200 g ( 1 C ) caster/ superfine or granulated sugar (organic, vegan-friendly)

• 1/4 C water

• 1/2 C heavy whipping cream, vegan ( I use Silk )

• 42 g (3 T) vegan butter (unsalted preferred)

• 1/4 tsp baking soda

• 3 T Bourbon whiskey (can leave out for regular salted caramel sauce)

• 1 tsp. pure vanilla extract

• 1/2- 1 tsp. salt (may want to use a bit less if using salted butter)

You will need:

• 1 medium heavy-bottom saucepot

• Whisk, spatula, + pastry brush

• Large bowl for cooling sauce

• Jar for storing

DIRECTIONS:

Salted Bourbon Caramel Sauce

This process takes about 8-10 minutes from start to finish. Making caramel is something that you have to give your full attention to and not do anything else. Seriously, DON’T WALK AWAY. Get all of your ingredients measured and in place next to the cooktop. Things happen fast with caramel, so you need to be prepared and ready to go. It’s also nice to have a small cup of water and a pastry brush to wet the sides of the pot if crystallization begins to happen.

1. Add the sugar and water to the medium-sized saucepot (off heat) and give it a mix until the water is covering your sugar.

2. Place the pot on medium heat. Now, lift up your hands and back away. You’re going to want to stir the mixture like you did with the brown butter but don’t. If you do, the sugar will crystalize and it will be a mess. So put your hands up, step back, and don’t touch. Seriously.

3. As the sugar begins to bubble, you may see a little crystalization on the side of the pot. Dip a pastry brush into a cup of water and brush the sides to help with this problem. Remember, don’t stir.

4. It depends on your cooktop and the heat it produces, but around the 6-minute mark, you're going to see the mixture start to take on a bit of a caramel color and start to smell a bit like, well, caramel. Stay cool, you’re getting close, but not quite there yet.

5. Around minute 8, the sugar mixture should be getting a nice dark amber color- how far you take it is up to you, but just know that once sugar burns, it’s over. the whole process usually takes about 10 minutes from start to finish, but you can play around with it and see what works for you.

6. Note *BOILING SUGAR BURNS LIKE A MOTHER * So for the next part, please be VERY careful so you don’t hurt yourself. Make sure the spoon or spatula you use has a long handle, so your skin is far away from any hot sugar that might get you.

7. When the sugar looks good and you think it is ready, add in the butter and baking soda- stir vigorously. Then slowly add in the cream while stirring (still vigorously) and then the Bourbon. Keep stirring for about 30 seconds to thicken- the longer you keep on the heat, the thicker it will get, but you run the risk of it going too far, so be careful.

8. . Remove the caramel from the heat and add in the salt and stir to fully combined. Please resist the temptation to taste at this point, cause you will burn the shit out of your mouth. You’ve been warned.

9. I like to pour the sauce into a large bowl to cool (it will happen quicker that way), then once fully cooled, pour it into a mason jar or container of your choice. The sauce will thicken a bit more as it cools.

10. Store your caramel in the refrigerator and whip it out whenever you feel like it. It’s great on brownies, cupcakes, muffins, and ice cream.

Give this caramel sauce a try, then have fun pouring it onto absolutely everything.

Thanks for spending some time,

xxx Debbie xxx