Ingredients
1cupgranulated white sugar
¼cupwater
½cupheavy whipping cream,room temperature
¼cupbutter,room temperature
1tspvanilla extract
2tbspbourbon
1tspfine sea salt
Preparation
Combine the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine.
Turn the burner on to medium-high heat. Once the sugar reaches a deep amber color, remove the saucepan from the heat and turn the burner off.
Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream.
Add in the butter and whisk until combined. Add in the vanilla, bourbon, and sea salt, and whisk until combined.
Serve immediately. Or let the sauce cool until it reaches room temperature, then transfer the sauce to a sealed container and refrigerate for up to 2 weeks.
