Nothing like store-bought caramel sauce, this sauce is decadently rich and faintly boozy. Keep it on hand in the fridge to serve over ice cream, apple pie, or your favorite baked dessert. Enjoy!

BOURBON CARAMEL SAUCE
Makes about 1 ½ - 2 cups

INGREDIENTS

1 cup granulated (white) sugar
1/4 cup water
1/2 cup heavy whipping cream, room temperature* (Add an extra ¼ cup for a lighter sauce.)
1/4 cup butter, room temperature*
1 teaspoon vanilla extract
¼ cup bourbon
½ teaspoon fine sea salt

INSTRUCTIONS

Combine the sugar and water in a heavy-bottomed saucepan and stir to combine.
Turn the burner on to medium-high heat. Do not stir or touch the pan until the sugar has caramelized. As you watch carefully, the sugar mixture will go from being completely clear to a champagne color to a light golden color, and then to increasingly darker shades of amber. Once the sugar reaches a deep amber color (think the color of a copper penny), remove the saucepan from the heat and turn off the burner.
Immediately begin to pour the warm heavy cream slowly and carefully into the sugar mixture, whisking vigorously as you pour to incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be careful!) Add in the warm butter and whisk until combined and emulsified. Add the vanilla, bourbon, and sea salt, and continue to whisk vigorously until you have a smooth sauce.
Let the sauce cool until it reaches room temperature (it will thicken as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks. Reheat the sauce in a microwave for a few seconds or in a saucepan stirring over medium low heat for a few minutes.

Serve spooned over ice cream or your favorite baked dessert.

*Feel free to heat the cream and butter up a bit in the microwave for a few seconds if you are in a hurry. Both ingredients must be at room temperature (or warmer). If cold, they will cause the caramelized sugars to seize and clump.

Adapted from: https://www.gimmesomeoven.com/bourbon-caramel-sauce/

I collected this recipe from Epicurious back in 1998. I modified it a bit to suit my taste and it remains my favorite baked apple recipe for special occasions. It takes a little more effort than a regular baked apple, but if you like baked apples, I think you’re going to love this recipe. The result is a truly special dessert of tender caramelized apple and a sweet chewy almond filling with hints of ginger and lemon zest. Substitute pecans or walnuts for the almonds if you choose and experiment with your baking apple of choice. I prefer a firm tangy apple to balance the rich sweetness of the filling. Experiment and make this recipe your own. I hope you enjoy it as much as I do!

CARAMELIZED BAKED APPLES WITH ALMONDS DATES AND BOURBON
Serves 4-6

Ingredients:

1/4 cup (1/2 stick) plus 1 1/2 tablespoons unsalted butter, melted
1/4 cup bourbon
1/4 cup apple juice
1/2 cup (packed) golden brown sugar (or ¼ cup + 2 tablespoons of maple syrup)
2 large egg yolks
1 tablespoon whipping cream
2 teaspoons minced peeled fresh ginger
2 teaspoons all-purpose flour
1 teaspoon grated lemon peel
1/2 cup almonds, toasted, finely chopped (pecans or walnuts would work as well)
6 pitted dates, chopped
4 large apples or 6 medium-size apples (like Gala, Roma, Cortland, Honey Crisp)
Additional melted butter
Bourbon whipped cream (add a tablespoon of bourbon to your already stiff whipped cream)

Preparation:
Preheat oven to 350°F.

1. Mix 1/4 cup butter, bourbon, and juice in an oven-proof glass baking dish. Mix sugar, egg yolks, 1 tablespoon cream, ginger, flour, lemon peel, and 1 ½ tablespoons of butter in a small bowl until smooth. Mix in the toasted almonds and dates.

2. Cut off the top ½ inch of the apples and reserve. Insert and remove an apple corer, being careful not to penetrate the bottom of the apple. Using a melon ball scoop or small spoon, scoop out the loosened core of the apples. Be careful to leave the bottom intact or the filling will ooze out the bottom of the apple as it cooks.

3. Using a vegetable peeler, remove a 1-inch-wide strip of peel from around the top of the cavity. Pack the cavities with the almond mixture and mound an extra spoonful atop the apples. Arrange the apples in the prepared dish with butter, bourbon, and juice. Brush the exposed apple surfaces with the sauce in the dish. (Optional: place the reserved slices atop the mound of almond mixture like a hat on each apple to keep the top from browning too much; alternatively cover the apples lightly with foil if they brown too much before being done.)

4. Bake until a tester inserts easily into an apple, brushing occasionally with juices and covering loosely with foil if the filling is browning too quickly, about 45 minutes. Serve warm or at room temperature with bourbon whipped cream.

Adapted from: https://www.epicurious.com/recipes/food/views/baked-apples-with-dates-almonds-and-rum-15549

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Salted Bourbon Caramel Sauce →

Caramelized Baked Apples with Almonds Dates and Bourbon →