Bourbon Caramelo Recipe

You had me at "bourbon."

by Michelle Gayer
Feb 13 2018, 12:00am

Photo by Farideh Sadeghin

Makes: 5 cups
Prep: 5 minutes
Total: 25 minutes


3 cups|715 ml heavy cream
1/2 cup|125 ml bourbon
3 cups|684 grams granulated sugar
1 teaspoon kosher salt
1 vanilla bean, split, seeds scraped


In a medium saucepan, heat the sugar and 3/4 cups water over medium-high. Cook until the caramel is a light golden brown, 10 minutes. Turn heat off and at let stand for 1 minute, then slowly add the cream, stirring, to combine. Stir in the bourbon and salt and cool completely before using. Caramel will keep, refrigerated, for up to 1 month.