Bourbon Sauce

Rita’s Sweet Caramel Bourbon Sauce for Berries and Ice Cream

For Ginny, who loved the bourbon sauce served with berries at the Celestial Restaurant. Adapted from the recipe on my website Abouteating.com.

3/4 cup light or dark brown sugar, packed
1 cup light corn syrup
1/2 stick unsalted butter
1 cup whipping cream
1-1/2 teaspoons vanilla
3-4 tablespoons good bourbon

Combine brown sugar, corn syrup and butter in large saucepan. Bring to a boil over medium high heat. Turn to low. Slowly add cream – be careful – it may sputter a bit. Add vanilla and bourbon. Store in frig.

A versitile Bourbon Sauce.