Salted Bourbon Caramel Sauce
Makes 5 (8-Ounce) Jars
- 1½ cups heavy whipping cream
- 2 teaspoons flaked sea salt
- 3 cups sugar
- ½ cup plus 1 tablespoon water, divided
- 1 cup unsalted butter, cubed and softened
- ¼ cup bourbon
- In a small saucepan, cook cream and salt over low heat, stirring frequently, until salt dissolves and mixture is steaming. (Do not boil.) Remove from heat, and set aside.
- In a large stockpot, combine sugar and ½ cup water, being careful not to splash sides of pot. (Mixture should be the consistency of wet sand.) Bring to a boil over medium heat, stirring gently to help sugar dissolve; brush sides of pot with remaining 1 tablespoon water. (Do not stir once it starts to boil). Increase heat to high, and cook until light amber colored. Remove from heat, and slowly add warm cream mixture. (Be careful; it will steam.) Stir with a long-handled wooden spoon or spatula. Stir in butter, a few pieces at a time, until combined. Stir in bourbon. Let cool for 15 to 20 minutes.
- Pour sauce into hot, clean tempered glass jars. Let cool to room temperature. Cover with lids, and refrigerate until ready to deliver.
Notes: It is important to use a large stockpot because of the volume of caramel sauce. You want the surface area to help the caramel cook evenly and quickly. The high sides are important when you pour in the cream mixture and it steams up. The jars need to be made of tempered glass and need to be really warm or hot before filling to help prevent breaking.