Bourbon Caramel Sauce

Name: Bourbon Caramel Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 5 cups glaze; enough for 4 dozen doughnuts
Ingredients: 4 cups granulated sugar; 1 cup water; 2 cups heavy cream, warmed; 1 cup bourbon; 1 tablespoon unsalted butter at room temperature

Getting reviews...

Level: Intermediate
Total: 45 min

Prep: 5 min
Inactive: 30 min
Cook: 10 min

Yield: 5 cups glaze; enough for 4 dozen doughnuts

Level: Intermediate
Total: 45 min

Prep: 5 min
Inactive: 30 min
Cook: 10 min

Yield: 5 cups glaze; enough for 4 dozen doughnuts

Ingredients

4 cups granulated sugar

1 cup water

2 cups heavy cream, warmed

1 cup bourbon

1 tablespoon unsalted butter at room temperature

Directions

Add the sugar and water to a large saucepan and bring it to a boil over medium-high heat, stirring the mixture occasionally to get the sugar to dissolve. Once the sugar is dissolved, reduce the heat to medium and don't stir the mixture. Continue to cook the caramel, swirling the pan occasionally to get even caramelization, until the syrup becomes a deep caramel color, about 6 minutes. 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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.