Bourbon caramel sauce

This is great over vanilla icecream, cakes or pies, with cream, or on pancakes. It will keep in the fridge for about a week.

Ingredients

1 cup	Brown sugar (Main)
100 g	Unsalted butter
1 tsp	Vanilla extract
1 ½ cups	Cream (Main)
3 Tbsp	Bourbon (Main)
1 pinch	Flaky sea salt

Directions

1. Heat the butter, sugar, and vanilla in a small saucepan, stirring with a wooden spoon, and gently bring to the boil.
2. Boil for a couple of minutes, then remove from the heat. Add the cream, bourbon, and salt and stir well. Return to heat for about 30 seconds, stirring constantly, then remove.
3. Allow to sit for about 10 minutes before serving.

More sweet and simple recipes from Delaney

• Affogato with Frangelico
• Brandy blueberry sauce