This is a super-easy caramel sauce, equal parts sugar and cream, flavored with bourbon. Remember to add the cream slowly to the melted sugar, the hottest thing in your kitchen; the moisture will vaporize instantly and foam violently until the sugar has cooled.
Put the sugar in a high-sided saucepan with a few tablespoons of water—just enough to coat it all (it should look like wet sand). Put the pan over medium heat and cook the sugar until it turns a deep amber color; occasionally swirl the sugar in the pan to ensure even cooking, but don’t stir it. This can take several minutes. You’ll know you’re getting close when the sugar around the edges begins to brown. Swirl more frequently at this point for more even cooking.
While the sugar is cooking, warm the cream in a microwave, a minute or so.
When the sugar is amber, remove it from the heat and add the warm cream slowly, whisking constantly until all the cream is added. Stir in the bourbon and serve.
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