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Ingredients
- 1/2 pound (2 sticks) unsalted butter, cut into tablespoons
- 1 cup firmly packed dark brown sugar
- 1/2 cup heavy cream
- 2 tablespoons bourbon
Method
- In a heavy-bottom medium saucepan, melt the butter and brown sugar over medium heat, whisking continuously for 6 to 8 minutes, or until the butter melts and the sugar is completely dissolved and turns light brown.
- Slowly whisk in the cream, and then the bourbon.
- Use the Bourbon Sauce immediately or let it cool to room temperature.
- Pour it into an airtight storage container and refrigerate.
- Refrigerated sauce will keep for about 1 week.
