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Ingredients
- 1 CUP
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons water, divided
- 3 tablespoons bourbon
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons molasses (not robust or blackstrap)
- 1/4 teaspoon salt
Preparation
Step 1
Bring sugar and 2 Tbsp water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water.
Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber.
Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt.
Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.
COOKS NOTE: Sauce can be made 1 day ahead and chilled. Reheat in a microwave or double boiler until liquefied.