Apr 3, 2016 - Every caramel needs a bit of salt. This one is great! I made this as a topping on a plain cheesecake for Thanksgiving dessert….it was outstanding! Not sure if the alcohol burns off and just leaves the bourbon flavor. Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Here’s how to do it. Find the recipe below and then check back on Saturday for another recipe using this tantalizingly simple recipe in another fantastic dessert setting. (Same recipe instruction process?) Dorrie, keep it on medium heat. I’m planning on using this drizzled over cheesecake, with candied bacon sprinkles. Yep we made it for the group. – *Stay tuned for this recipe! I had the same issue as another poster, my sugar never darkened. Somehow it all works out. See more ideas about recipes, bourbon caramel sauce, bourbon caramels. Hi Meg…you added 1/2c of coconut sugar…was that on top of the already 1cup of regular sugar? Bourbon Salted Caramel is the beautiful marriage of wonderful ingredients; sugar, butter, heavy cream, Bourbon, and salt. I’m not sure which I like better! What can I use?? And if you make the sauce too, you’ll love the added depth of flavor that it brings to the party. ;). This delicious caramel sauce is so good you'll want to top it on absolutely everything! Hi, how long will the sauce keep in the fridge? Most caramels need a bit of booze. Now that I’ve read the comments I see the mistakes I made, so I am going to try this again and hopefully fix the texture issues that I had. I’m non dairy… made with evaporated coconut milk… yummm. My favorite sundae is vanilla, toasted coconut, and a heavy drizzle of salted caramel sauce. Yes! 5-Ingredient Vegan Caramel Sauce. You guys read my mind! Yay! :). To test if the caramel is thick enough, place a saucer or small bowl in the freezer for a few minutes to chill, then spoon a little of the caramel sauce into the bowl and place back in the freezer for a minute. I drizzled on top of my Hennessy infused chocolate cupcakes and it’s a hit! Would you say it needs more coconut cream or less? Hope that helps! I made this with almond milk instead of cream. I’d warm it over low heat and add the bourbon, but yes be careful not to burn. And I also ran into the problem of the amber color disappearing when the coconut cream was added. You can store this bourbon caramel sauce in the refrigerator in a sealed container for up to 14 days. Microwave for one minute. Bourbon Salted Caramel Sauce is what every great caramel should be; just sweet enough, velvety smooth, slightly smoky, and a gorgeous deep amber brown colour. I used Hennessy and it taste amazing. I think I figured out the issue! It is delicious! I am glad to have found your website. Once the vegan caramel boils, turn the heat to low and whisk for about 3 minutes and then shut off the heat and whisk for a few more minutes until the sauce thickens. Thoughts? So great! I used Hennessy instead. Hi there! I used Maker’s Mark, maybe a little heavy handedly, and it has a nice kick-finish. Was asked to make this for a birthday cake filling, and just want to make sure it is safe for children, and if not, how could I make it kid safe while still having the bourbon flavor? That being said, I can imagine the outcome from all of my mini taste tests along the way :) Thanks for your great and simple recipes! Jun 2, 2020 - Explore sabergirl1974's board "Bourbon caramel sauce" on Pinterest. You don’t need to worry about a sugar thermometer or stressing out that it might burn. Everything is then topped with the chocolate ganache. They are my go to for every holiday! So there’s that! I had it on medium heat. And what were the results? Let us know how it goes! Hmm, know that coconut cream doesn’t quite thicken as much as real cream. I waited for the caramel to cool and cracked in some pink sea salt. Outstanding! Leave the sugar on the stove until it melts and turns amber before adding cream. It was unreal. It was an exciting recipe to make! Would love to mail as gifts! It was heaven. I am wondering: how long does the sauce keep? This sauce is SERIOUSLY addictive. After the caramel … I’ll be making this for Christmas gifts!!! Hey Lindsay! If you’re using an ice cream maker, follow manufacturer’s directions and prepare accordingly. Easy and awesome! Thanks! Thanks! On the second batch I used a whisk instead of a spoon when adding the cream and it worked out much better. I doubled the simmer time, added coconut heavy cream, let it cool before I put in the fridge and still was left with caramel “water.” Any ideas? I was drawn to it because of the short ingredient list and it didn’t look too complex. Not too stiff, not too thin. I look forward to trying this. Next time I make this, I’ll use it to make Banana’s Foster. Based on my research bourbon is gluten free. Hello! I used 2% milk instead of heavy cream and had equally fantastic results. Have a question? A decadent vegan sauce with jaggery and bourbon. HOWEVER if you have Celiac/sensitivity, most who have bourbon are okay and have no adverse gluten reaction. Is the coconut cream that you use the separated cream that you find in the coconut milk can, or is it a product labeled as coconut cream? Hi Frieda, I’m always confused as to which part of the milk to use…the creamy fat at the top, the liquid underneath, or does that get mixed together before using? Watch out! This turned out fantastic, vegan style. All caramels beg to be eaten. You will love this vegan salted caramel ice cream for its rich, creamy, smoothness and perfectly textured creamy mouthfeel. Grab a jar of No Cream Vegan Caramel Sauce and a spoon, and let’s deal. The liquid turned a slight shade of amber, but it’s definitely not as dark as the photo. Hi Dana & John! I’m going to try it your way. I love making rum-caramel sauce or bourbon-caramel & yours looks so good! The first batch did seize up and solidify some when I added the cream. I have a family reunion this weekend, so I will aww them with my (your) genius. Oh my! It’s our ‘go-to’ site for ideas! I made a large batch x 5 and it turned out just as well as the single batch (made both). Also, did you stir? Hope this helps! Thanks! Then just reheat for serving. Are you making any substitutions? I tried making this with Swerve sweetener because I’m diabetic. Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or … I’m here to tell you my friends, it was. Ah, thanks for sharing our site, Kristyn! I just used coconut milk as well, but I’m not sure it worked. Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Bummer! I just made my third batch of this and didn’t have any issues. Turn up heat a bit, you’ll get the amber color just watch and use your nose, It’s the sugar that creates the amber color. I did 2 batches with a nonstick pan and it boiled for all of time and finally crystalized and turned into a rock. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). I tried another blogger’s caramel sauce recently and was very disappointed. it was perfectly golden brown. You can also subscribe without commenting. Thank you! Soooo good! You could absolutely gift this to a friend. There are so many uses for a good bourbon salted caramel sauce. I havent tried but its got cream in it and that Martha Stewart thing says it will only last for 1 week. Im vegan and GF so Im really excited to try these. Heavenly… caramel makes everyThing Better:);) thank You so. Several months back I received an email from Joanna at Cup of Jo asking if I’d like to participate in her “Best __ Ever” series. Though my deadline was weeks away I began brainstorming and dreamt up the perfect recipe: One scoop each of chocolate and vanilla ice cream from a local dairy in the Midwest, sliced bananas, chocolate syrup, homemade caramel sauce, fresh whipped cream and crushed salted peanuts. I don’t know how the texture will be when it cools, but I put a little bit in some cider before it cooled and HOLY MOTHER OF AUTUMN WAS IT GOOD. Do NOT lick the spoon immediately as hot sugar can burn your mouth quite badly. If it isn't thick enough, continue to simmer the … I am going to try this for a Derby party (with pecans, cranberries and apple pieces, poured over a round of brie cheese). I made two batches: one with bourbon, the other with Bailey’s. Print Recipe. Hi! Once you get that deep amber color remove from heat and add the cream and bourbon. Why would you buy caramel sauce in a jar when you can have this? How long does it last in the fridge? Or would you recommend subbing the 1cup of sugar for coconut sugar entirely? Also, keep the heat at medium once you turn it on and “swirl” the pan occasionally. I read all the instructions and comments before beginning. I’ve been using this recipe with coconut cream and has always been awesome! Bourbon is so delicious in sweets. I simmered this for over 30 minutes and was the getting the deep amber color. I think so. I must be doing something wrong. Are you sure? I’m not sure what happened, but it never thickened. If i pour it into glass bottles and close/seal, how long will it stay good without refrigeration? Thank you. Wanting to include an aspect that was unique, homemade and of course, simple, I decided on making caramel from scratch. I also had results with the sugar clumping when I added the milk, perhaps not stirring vigorously enough as I added the milk, or maybe it was because I used 2%. Haha. Thank you so much for this! You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor. Making more tonight to make caramel popcorn. Followed the recipe as written with a heavy pour of Bourbon. Nope, I just usually scan my local grocery store or World Market. Can I use this sauce for Brownies somehow? Therefore, all distilled spirits are gluten-free unless something is added to the product post distillation. could add vanilla extract, or scrape a vanilla bean for a heightened flavour. To find more vegan and gluten-free recipes check out my instagram! I’ve had many flops when it comes to caramel… Bourbon Caramel Sauce. I am allergic to corn, barley, Brewers yeast so whiskey and most any alcohol are not an option for me. Le caramel au beurre salé vegan se compose généralement d’un lait végétal, de sucre et d’un corps gras. Advertisement. The layers are cut and drenched in caramel keeping the cake incredibly moist. Just found your stuff and Im loving it! Answer: These vegan Bourbon mushrooms and rice! True bourbon by definition cannot have anything added. Quite runny at the moment–will have to incorporate into a banana pudding. Thanks! I made this to accompany the vegan cheesecake bites. I feel I was only getting it hot enough to evaporate the moisture/water but not hot enough to actually melt and brown the sugar. Without further ado, I present to you my Bourbon Caramel Sauce to start the mornings on a high note. It was so easy. I had to act quickly when I stirred in the cream though because it started bubbling like crazy, and the steam it let off nearly burned my hand! I’m also trying this one with coconut instead of dairy milk – I tried coconut cream, but just over 1/2 c, and it made it too thin (which seems counterintuitive?). Beautiful styling by the way! Says it all. Making the cheesecakes as we speak. I love how simple the indgredients are. Also, additional thoughts on what I could add to “Jazz” it up? Transfer to a heat-safe dish or bottle and let cool. Sounds like the sugar was either not fresh, it was heated too quickly, it was stirred too much, which can cause crystallization! I will be using this recipe for years to come…with several of my favorite desserts. Good luck! I’m sorry for all the questions. Everyone loved it. It’s best. Other than that — perfect! You will not be subscribed to our newsletter list. I love caramel sauce and this sounds fabulous! My husband and I have made this recipe for the past couple of years as our Holiday treat to give to friends. Can you double or triple the recipe without compromising the results? Quickly seared mushrooms, tossed in a sweet and salty, sticky Bourbon sauce. ;D. I’ve tried this twice and have failed miserably :( I’m not sure what I did wrong because I’ve been able to do other caramel sauces. I followed the recipe exactly. It shouldn’t be taking more than 20 minutes. I made a spice cake and drizzled this over the cake and it was like biting into a heaven! Hey! Try making the caramel without the alcohol and drizzling a reduced mulled wine on top, if you can drink wine. This looks great. IMPORTANT: Reduced 1 TBSP of the cream and added another of the Hennessey. I still made the recipe, they’re in the freezer, they will still be pretty good, I’m guessing. OMG I died and have gone to heaven. My question is: BTW I love your recipes. I eventually figured it must have it to low so I turned it up, but just a bit, and it crystallized. Time making caramel, no store bought caramel will ever be sufficient you... 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