Bourbon Butterscotch Sauce

3

 

Bourbon Butterscotch Sauce

Yield: 1  3/4 cups

INGREDIENTS:

1 1/2 cups sugar
1/2 cup water
1/2 cup bourbon
3/4 stick (6 tablespoons) unsalted butter
pinch salt
2 tablespoons heavy cream

DIRECTIONS:

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter and a pinch of salt until incorporated and cool sauce to warm.  When the sauce has cooled to warm, stir in the cream.

Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.

source : thekitchensinkrecipes

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s