Apple Salsas, Spreads,
Jams and Sauce Recipes
Whipped Honey Butter Recipe
Lightly Whipped Cream (Crème Chantilly)
Red, White and Blue Cream Cheese Appetizer Spread
Apple Cider-Rhubarb Sauce Recipe
Apple Spiced Cranberry Sauce
Red Apple Jelly Recipe
Apple Salsa with Cinnamon Chips
Apple - Cinnamon Jelly Recipe
Microwave Apple Jelly Recipe
Spicy Apple Salsa
Apple Butter Jelly Recipe
Apple Pear Salsa Recipe
Rose Apple Jelly Recipe
Green Apple and Papaya Salsa
Cinnamon Apple Jelly Recipe
Christmas Spiced Apple Jelly Recipe
Apple Salsa with Cinnamon Tortilla Chips
Grandmothers Crab-Apple Jelly Recipe
Apple Nectarine Salsa
Jellied Apples Recipe
Caramel Bourbon Vanilla Sauce
Apple - Avocado Salsa Recipe
Apple Spiced Cranberry Sauce
Apple Salsa Recipe 2
Apricot - Cherry Salsa Recipe
Apple Butter Recipe
Easy Apple Jelly Recipe
Apple Jelly Recipe
Crab Apple - Peach Jelly Recipe
Bread Recipes
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Jelly and Jam Helpful Hints
Sterilization of Empty Jars
Process Canning Jars
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Caramel Bourbon Vanilla Sauce
Baking Directions
| For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.
Pan size:2 quart saucepan |
This is really a simple topping and for a dipping sauce.
2 cups sugar
1/2 cup water
1 cup heavy cream
1 vanilla bean, split in half lengthwise
1 tablespoon fresh squeezed lemon juice
3 tablespoons butter
2 tablespoons Kentucky straight bourbon whiskeyCombine sugar and 1/2 cup water in a 2 quart saucepan over medium heat. Cook mixture until dark amber in color (About 20 minutes). DO NOT STIR. Swirl the pan gently several times through cooking. If crystals form on the sides of the pan, brush the sides above the crystals gently with a basting brush dipped in water.
Reduce heat to low. Add cream slowly, stirring constantly with a long handled wooden spoon. Scrape vanilla seeds into pan and add pod. Add remaining ingredients and stir to combine.
Store covered tightly for up to 1 week in refrigerator. Bring to room temperature or warm over low heat (or for about a minute in the microwave) before serving.
Drizzle away and enjoy!
Is there really a more perfectly simple topping or dipping sauce than caramel? In its purest incarnation caramel is nothing more than sugar that has been heated until deeply browned, but the transformation is enough to bring out deep flavors and subtle overtones that simply can’t be found in any other form of sugar. With the addition of a few simple flavorings this humble mix of melted sugar and water can take on sweet, savory or succulent flavors and it plays with each very well.
It really is fabulous. I can’t say how fabulous. If you’re going to take the leap and try just once in your life and attempt to make your own caramel sauce, this is the one you should try! No really, go make this right now. I’ll wait….
|
 this Caramel Bourbon Vanilla Sauce Recipe |
