Holiday gifts are difficult. This year, a few people are getting a jar of bourbon caramel from us. Unfortunately, we have a big problem. This caramel is way too good. Parting with it hurts—not a punch-in-the-face type of hurt. It hurts because the recipient must be worthy. They need to have the appreciation for it. I have eaten it on ice cream. I have stirred it into coffee. I have eaten it straight from the jar. Since we can’t “give” everyone a jar, we wanted to share the recipe. Hopefully, you can share it more easily than I can. If not, just share the recipe.
**Bourbon Caramel Sauce**
– 1500 grams sugar
– 300 grams water
– 100 grams corn syrup
– 750 grams heavy cream
– 40 grams vanilla paste
– 225 grams butter
– 21 grams salt
– 250 grams bourbon
Put the sugar, water, and corn syrup in a heavy-bottomed pot. Stir the mixture together until it resembles wet sand. Put the pot on medium-high heat and put a lid on it. Cook the mixture for ten minutes. Remove the lid and take a look at the sugar syrup. It should be clear and boiling. Put the lid back on and continue to cook for 5 more minutes. Remove the lid. The sugar should be just beginning to color. Continue to cook the sugar until it is dark amber. Swirl the pan occasionally to blend the caramelizing sugar into the mixture. When the sugar is caramelized, remove the pan from the heat. Slowly pour the heavy cream into the hot sugar. The cream will boil and spurt, so be careful. Add the butter, vanilla paste, and salt, and stir into the caramel. When the butter is absorbed, stir in the bourbon. It will sputter and boil. Remove the caramel from the heat and allow it to cool. Pour the cooled caramel into jars, label, and share with only those who deserve it.
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