Boozy Caramel Sauce

The Olives Dessert Table:
Extraordinary Restaurant Desserts
You Can Make at Home
by Todd English, Paige Retus and Sally Sampson,
2000, Simon & Schuster

Barnes & Noble

Best of the Best, Vol. 4:
100 Best Recipes from
the Best Cookbooks of the Year
Editor in Chief Judith Hill, 2001,
American Express Publishing Corp.

by Todd English, Paige Retus and Sally Sampson, 2000, Simon & Schuster

“Great on any ice cream, drizzled on pound cake, or
added to coffee, cappuccino, or milk. You can, if desired,
omit the bourbon.”

Makes about 1 pint

2 cups sugar
1/2 cup water
1/2 teaspoon salt
1 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon bourbon

Place the sugar, water, and salt in a small saucepan and bring to a boil over high heat. Cook without stirring until the mixture begins to color, about 4 to 5 minutes. When the mixture is tea-colored, stir lightly with a wooden spoon to even out the coloring. Continue cooking, stirring occasionally, until it turns a dark mahogany color, about 3 to 5 minutes.
Bubbles will rise and when they just start to break up, quickly and carefully drizzle in the cream. It will sputter and splatter and come to a boil at first, but just continue adding the cream slowly and steadily, stirring all the while. Off heat, add the vanilla and bourbon. Set aside to cool to room temperature. Cover and refrigerate at least 2 hours and up to 3 days.
Just before serving [with White Chocolate Banana Bread Pudding, for example], gently reheat over low heat, stirring all the while.
 

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