Caramel Bourbon Vanilla Sauce Recipes

Steps:

• Combine the milk and 1/3 cup of the Vanilla Bourbon Caramel Sauce in a blender and blend until combined. Add the ice cream and blend until smooth.
• Drizzle some of the remaining caramel sauce into a glass in a decorative pattern. Pour in the milkshake, top with a dollop of whipped cream, and drizzle with more caramel sauce.
• Put the cream in a small saucepan, add the vanilla pod and seeds and bring to a simmer. Remove from the heat, cover and let steep while you make the caramel.
• Combine the sugar and 1/4 cup cold water in a medium saucepan over medium-high heat; stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, 10 to 12 minutes.
• Remove the vanilla pod from the cream and slowly whisk the warm cream and the bourbon into the caramel. Continue simmering the mixture until smooth, another 2 to 3 minutes. Remove from the heat and whisk in the butter and salt, whisking until smooth. Transfer to a bowl and let cool for 10 minutes.

Steps:

• 1. Combine sugar and water in large heavy sauce pan (I used my dutch oven) over medium heat. Cook until the mixture turns dark amber in color; avoid stirring, but instead swirl the pan occasionally while cooking. Takes about 20 minutes.
• 2. While the sugar is browning, get your other ingredients measured and ready. Once the sugar mixture is darkened, reduce the heat to low. SLOWLY add the cream, stirring constantly with a wooden spoon (it will bubble furiously; just keep drizzling in the cream and stirring). Remove from heat and add vanilla, lemon juice, butter and bourbon. Stir well to combine.
• 3. Place in storage container, cover and refrigerate. Keep in refrigerator for up to 1 week. Bring sauce to room temperature or warm over low heat before using.

Steps:

• Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
• Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
• Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

Steps:

• Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)

Steps:

• Combine sugar and water in a 2-quart saucepan over medium heat. Without stirring, cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Scrape seeds of vanilla bean into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Store in an airtight container, refrigerated, up to a week. Bring sauce to room temperature, or warm over low heat, before using.