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Ingredients
- 3 cups sugar
- 2/3 cup water
- 1 cup heavy cream
- 6 tablespoons maple syrup
- 1/2 cup bourbon
- 6 tablespoons cold butter, cut into small cubes
- 1 teaspoon vanilla extract
- Flaky sea salt, to taste
Details
Servings 3
Preparation time 10mins
Cooking time 18mins
Adapted from tastingtable.com
Preparation
Step 1
In a medium saucepan over medium-high heat, combine the sugar and water, and bring to a boil.
Cook, without stirring, using a wet pastry brush to push down any crystalized sugar pieces around the inside of the saucepan. Continue boiling until deep amber in color, 5 to 7 minutes.
Remove from the heat and slowly whisk in the cream.
2. Return the pan to medium-high heat, then stir in the maple syrup and bourbon. Cook at a low boil for 1 minute, until a thick, smooth sauce forms.
Remove from the heat and add the butter and vanilla, whisking until smooth. Season with salt and serve warm or at room temperature.
Make ahead:
The sauce can be made up to 1 week ahead. Cover and chill until ready to use.
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