Saturday, November 27, 2010

Caramel Sauce

This caramel sauce can be used on a variety of desserts and can be stored for 1 week. It complements desserts that involve bread pudding real well.

[We used this sauce when making the Caramel Apple Bread Pudding]


2 cups sugar
1 cup heavy cream
1 vanilla bean, split in half lengthwise
2 teaspoons freshly squeezed lemon juice
2 tablespoons unsalted butter
      1 tablespoon bourbon


1. Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.

2. Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.

This is how it was used for the Caramel Apple Bread Pudding Recipe

3. Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.


  1. mmm... I love Caramel anything! Especially warm caramel sauce! I might have to make it! :)

  2. I have a new addiction to caramel...thanks so much for sharing! Love the name of your blog...too cute!