A link to %this page% was e-mailed
Being very careful (the caramel is very, very hot) begin adding the cream to the caramel mixture a little at a time (the caramel will furiously bubble up) and whisk until all of the warm cream is added. Whisk in the bourbon and then whisk in the butter.
Cool completely and stir before glazing doughnuts. Extra bourbon caramel sauce can be refrigerated for up to 1 week; warm over low heat before using.