Bourbon Caramel Sauce

A delicious caramel infused with your favorite bourbon! A nice little kick to your apple pie recipe, or to dip your favorite apples in!
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Course Dessert


  • 1 cup Brown Sugar
  • ½ stick Butter (4 Tbsp)
  • ½ cup Half-and-Half
  • 3-4 Tbsp Bourbon
  • Pinch of Salt


  • Add all of the ingredients, except the bourbon, into a small saucepan. Heat on medium to medium-low heat and stir frequently.
  • Continue to cook until it starts to thicken, it will come to a slow boil and at that point, you want to make sure you are stirring the entire time.
  • Let it thicken up as it's slow-boiling, keep in mind, when it cools it will get even thicker - you don't want to overcook because then it will crystalize. I used a spoon to dip into the pot, set it to the side for a few seconds and then lift it and let the caramel fall off to see how the thickness was coming along.
  • Once you've got it to the consistency you want, slowly add the bourbon one tablespoon at a time. Be careful! Adding the bourbon will cause it to bubble up, even more, this is why you want to use a medium size pan so there is no risk of overflow. To be safe, cover your hand with an oven mitt so you don't get burned.
  • Continue to add the bourbon one tablespoon at a time until combined, stirring the entire time. Check your consistency, I let mine cook for 1 minute longer and then removed from heat.
  • Place in a heat-safe container to cool and store, I used a mason jar!
    Let it cool before you enjoy. It will be very hot when you pull it off the burner.


This is great baked into an apple pie, or served along side a pie to drizzle on top! Check out my bourbon caramel apple pie recipe at:
Keyword apple pie, bourbon, caramel