Caramel Sauce

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Ingredients: 1 cup granulated sugar

¼ cup water

6 tbsp unsalted butter, cut into pieces

½ cup heavy cream

1 tsp Bourbon Barrel Foods Bourbon

Madagascar Vanilla Extract

Pinch of Salt

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about 3-4 minutes. ter meas melted. has been incorporated.

6. Whisk in the vanilla and salt.

sauce.

1. Add the sugar and water to a 3-qt heavy bottomed saucepan; stir a little so it sits in a flat, even layer.

2. Warm pot over medium heat and cook until the sugar dissolves, turn clear, and starts to bubble. This takes

3. Swirl the saucepan, do not stir and brush down the side of the pan, as needed, to prevent crystallization. Continue swirling until the mixture thickens and turns a deep amber color like honey keeping a watchful eye that it doesn't burn. This could take 8-12 minutes.

4. Carefully add the butter and whisk until completely

5. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream

7. Set aside to cook in the pan for 10 minutes.

8. Pour into a lidded glass jar and allow to cool completely. It will thicken as it cools. Keep in the refrigerator for up to 3 weeks. Makes about 11/4 cup of