I used a 1/2 cup as that’s what you need. Erica is a Florida-bred, Dominican-wed, nerdy foodie with an eye for pretty photos and incurable wanderlust, who learned everything she knows in the kitchen and about life from her Nana. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. Great recipe. I had the same issue as another poster, my sugar never darkened. Then just reheat for serving. Late update: Though my caramel was grainy from the Swerve, it worked beautifully in the chocolate caramel almond butter cups. I did 2 batches with a nonstick pan and it boiled for all of time and finally crystalized and turned into a rock. Thanks! Oh, thanks for letting me know, Amy! I had it on medium heat. It … Are you making any substitutions? Do you have a suggestion to replace the sugar? I will be using this recipe for years to come…with several of my favorite desserts. With the mixer running on low speed, add the The taste is good but mine also crystallized. To top it all off, I covered it in even more caramel. I finished an extravagant bread pudding with meringue topping with this sauce for out of state company. Let the sugar simmer until it begins to melt into a golden-colored liquid, stirring occasionally. It was an exciting recipe to make! Recipes for Busy Families and Special Occasions, By Erica Acevedo, Published October 13, 2017. One thing I think might work (from other sauces I’ve made) is adding or subbing dates for the sugar. This looks great. :O So I still saved myself some time compared to making 5 x single batches. If you’d like to check it out, you can request to join HERE. I think I figured out the issue! Add the brown sugar and molasses and beat for 4 minutes until light and fluffy, scraping down the bowl as needed. Within 15 minutes I had the perfect shade of amber, stirred in some fresh heavy cream, a pinch of extra fine sea salt and 2 1/2 tbsp of Maker’s Mark (we love our bourbon in KY!). I made two batches: one with bourbon, the other with Bailey’s. Emeril Lagassi would be proud! You guys read my mind! The mixture will once again bubble and splatter. Thank you. Thank you so much for this! Hope that helps! They are my go to for every holiday! I just made my third batch of this and didn’t have any issues. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I know that vanilla is a commonly used substitute for small amounts. Much for sharing!!! I thought that the bourbon would overpower the taste of it, but it just made it that much better. Oh my! Is that where you went wrong? Transfer to a heat-safe dish or bottle and let cool. I’m vegan so I will be making this sauce with the canned coconut milk, also. I tried making this tonight. Dorrie, keep it on medium heat. There’s a detailed recipe for it on The Crumby Kitchen, complete with progress images, if that helps. It was so easy. Please see my full, Copyright ©2020, Sugar and Soul. It’s worth a shot, but I can’t guarantee it won’t give a curdling effect. However, if you’re still hesitant simply leave the bourbon out of the caramel sauce. Top the frosting layer with the remaining cake layer and spread 1/2 cup of frosting over the top layer. Hi Jessica, I’m really not sure how it would turn out as a bundt cake, I have never made it that way. Can these be made with something like coconut cream instead of the heavy cream…food allergies to milk. Filed Under: Cake, Christmas, Dessert, Recipes, Thanksgiving. Hey Lindsay! ;), Organic sugar works well instead of refined white sugar – this is my go to substitute for sugar always. Turned out wonderfully…made it to top some mini cheesecakes and it was a hit. The cake itself is a tender spice cake, loaded with your favorite fall spices – it reminds me a lot of the cake slices we used to get in the school lunchroom. What kind of whiskey were you thinking? Hope that helps! Hi Ann, You may be able to make this one vegan by using coconut cream. Periodically … Best of luck. It should be lightly bubbling, not boiling. Repeat with the remaining cake layers and buttercream. I didn’t see it in the directions anywhere. The frosting is best made the day before you need to use it, as it sets to the right spreading consistency when left to cool overnight at room temperature. I suggest you make sure your sauce is cooled a bit more than mine was…it got a little messy as it dripped down the cake, and the dramatic effect I so wanted wasn’t quite achieved. // Design by. ;D. Served this with pumpkin break pudding for Thanksgiving. It always comes out so thin and watery. I simmered this for over 30 minutes and was the getting the deep amber color. Easy and awesome! Are you sure? NB I made it today as per the instructions (except I used scotch whiskey instead of bourbon) and it turned out beautifully! Just found your stuff and Im loving it! It was so easy to make. It’s everything good and naughty about fall and you are going to LOVE it! And it’s slathered with the tastiest bourbon caramel cream cheese buttercream you will probably ever put in your mouth. Ask John, he can vow that seldom three days pass before I’m aching for a double scoop. Have a question? All right … No lumps. I’ve been using this recipe with coconut cream and has always been awesome! Mix on medium speed until soft peaks form. The liquid turned a slight shade of amber, but it’s definitely not as dark as the photo. Did you just scoop out the solid cream part and use or the entire can? I tried making this with Swerve sweetener because I’m diabetic. Divide the batter evenly between the prepared pans. Can you double or triple the recipe without compromising the results? You could absolutely gift this to a friend. I will definitely be making this again! Rum or spiced rum would probably be delicious also! It was a huge hit with my hubby…who ended up eating most of it in just a couple of days! Ah, thanks for sharing our site, Kristyn! Hmm, know that coconut cream doesn’t quite thicken as much as real cream. This morning, I made pancakes, a side of cooked ripe peaches and drizzled the sauce over the peaches. For the Caramel Frosting: In a medium heavy-bottomed saucepan set over medium heat, sprinkle 1/3 cup granulated sugar. For the bourbon caramel: Combine sugar, brown sugar, water, and soy milk in a medium saucepan over medium high heat. I am allergic to corn, barley, Brewers yeast so whiskey and most any alcohol are not an option for me. I waited for the caramel to cool and cracked in some pink sea salt. Also, additional thoughts on what I could add to “Jazz” it up? I’m also trying to make this dairy-free and swirling it into Dana’s vanilla bean coconut ice cream. I used 1 T., and found I still had to add extra powdered to make it stiffer. It will be a little bit thinner. All Rights Reserved. Yes! We are wanting to make the Snickers Ice Cream (my fav bar as a kid) and want to use the caramel sauce-with the coconut cream but without the refined white sugar. (like, instead of butter?) Wondering if this is safe for children to eat? This recipe is perfect!! You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor. Also, keep the heat at medium once you turn it on and “swirl” the pan occasionally. Wanting to include an aspect that was unique, homemade and of course, simple, I decided on making caramel from scratch. In a stand mixer or with a hand mixer, beat the butter until creamy. Thanks for commenting. I kept it at a near boil, with little bubbles for 25 minutes. I served the cake with the caramel and freshly whipped cream with homemade candied pecans. That can ruin the process. *****I used a whisk. I know it’s a pesky specific question, but just relying my luck to see if you’ll have an idea :) thank you! My favorite sundae is vanilla, toasted coconut, and a heavy drizzle of salted caramel sauce. Halvah apple pie apple pie brownie donut cheesecake. Was asked to make this for a birthday cake filling, and just want to make sure it is safe for children, and if not, how could I make it kid safe while still having the bourbon flavor? Quite runny at the moment–will have to incorporate into a banana pudding. We are headed headlong into the cooler temps, and I am so excited about sharing this oh-so-extra delicious cake with you guys! Could I make it as a gift for a friend? I read all the instructions and comments before beginning. I’m sorry for all the questions. Thanks for such a great recipe!! saucepan over medium heat, whisking constantly (about 2 minutes). Made with brown sugar and warming bourbon, these cookies are soft, buttery, and swirled throughout with salted pretzels. When ready to decorate, use a long serrated knife to cut each cake layer in half horizontally. Or would you recommend subbing the 1cup of sugar for coconut sugar entirely? Hope that helps! Wow, Erica! (Same recipe instruction process?) Stored the rest in a jar for ice cream later tonight. I’ve never had an issue with this recipe…. Add a thin layer of frosting to the sides and place in the refrigerator for 10-20 minutes to allow the frosting to set. Once sugar is completely melted, immediately but carefully stir in the butter for 2-3 … I’ll use this recipe over and over and find all kinds of new uses for it. ), Caramel sauce. Making the cheesecakes as we speak. To assemble the cake: 14. Bourbon Caramel Spice Cake. Thanks! I must be doing something wrong. Heavenly… caramel makes everyThing Better:);) thank You so. Yep we made it for the group. haha, it’s even better when it cools in my opinion! This bourbon caramel spice cake is such a showstopper! I love how simple the indgredients are. Cook until the sugar dissolves, stirring frequently, then reduce heat to medium low. Ohhhh baby. But, I am a bourbon fan and love bourbon whipped cream, so in it went. I was running into the same issue, I had to add more water to stop the whole thing from turning into a solid crystal block and then I upped the temp from medium to medium high (glass top cook range). Just to confirm you’re using 1 cup of sugar and 1/4 cup water? First two batches crystallized due to (I’m guessing here) my heat not being quite at medium (for fear of burning it), and they also never reached a deep amber color. Beer usually comes from malted barley and there are some fantastic seasonal specialty ones on the market that should do nicely incorporated into sugar and cream. Seasonal and comforting, this Boozy Bourbon Caramel Spice Cake is full of fall flavors, covered in a caramel bourbon cream cheese buttercream, and garnished with your favorite gingersnap cookies! I love bringing you family favorite recipes for weekday meals and holiday celebrations! Would you say it needs more coconut cream or less? To make the salted bourbon caramel, combine all the ingredients in a small pan over medium-low heat. I just put the cake in the oven, it smells divine! Transfer to a heat-safe dish or bottle and let cool. (Lucky for me, he always delivers.). Notify me of followup comments via e-mail. Also, did you stir? Or Maple Sugar? Based on my research bourbon is gluten free. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. I am wondering: how long does the sauce keep? Let the cakes cool for 10 minutes, then turn each out onto a cooling rack and let cool completely. Have made many and love each one we’ve made!! Also, the color of the frosting is very pleasing to the eye. I made mine vegan with coconut milk (full fat), and I had some old white refined sugar that I needed to use up. Want to make this with Irish Whiskey for St. Paddy’s tomorrow. I saw this post on Cup of Joe and had to come and take a look at your site – this looks absolutely spectacular! Making more tonight to make caramel popcorn. Only this has bourbon in it. Half a batch with double the bourbon. The cans by me are 400g so too much to use. Unless it says gluten-free on the bottle, bourbon is not gluten free. I was drawn to it because of the short ingredient list and it didn’t look too complex. So glad you enjoyed. Remove cake from oven and let cool in pan for 10 mins. Several months back I received an email from Joanna at Cup of Jo asking if I’d like to participate in her “Best __ Ever” series. Hello! Like I said, I’m going to do this at once :D I’m sorry you’ve had trouble with it – it’s a tried and true recipe that I use all the time, scratch caramel is definitely finicky. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. I absolutely love my cream cheese frosting recipe (which … Slowly drizzle in the heavy cream, continuing to stir. Love your blog :). Looking forward to trying this subbing almond milk! The cake is made up of reduced apple cider, honey crisp apples, and spices for days. Mix browned butter with pecans and bourbon… Can I double it? Once I had the temperature up, the sugar actually melted and began to brown. Jelly jelly beans candy. I look forward to trying this. Sounds like the sugar was either not fresh, it was heated too quickly, it was stirred too much, which can cause crystallization! First of all, I’m not a caramel person but this came out so great! I removed the lumps and the rest is holding up fine. I even hesitated in adding the bourbon because it tasted so good without it. True bourbon by definition cannot have anything added. Notice how I haven’t asked for a Bourbon replacement? Thank you for this simple and elegant recipe. However, it’s not an over-powering flavor. This sounds amazing! ;). I havent tried but its got cream in it and that Martha Stewart thing says it will only last for 1 week. I used Hennessey. This was my first time making caramel and I almost burned it lol. My daughters and I love your recipes! Great recipe!! I have leftover caramel sweetener, I’m thinking this might be good in a baked item, like brownies. Good luck! Sub coconut cream for the whipping cream, only up it a little more as it doesn’t give off the same level of creaminess that whipping cream does. Thank you. Invert cakes onto a wire cooling rack and let cool completely. I’m sending this link to everyone I know who might be interested. I made it last weekend. Powder sugar plum liquorice. If something is added, it must be noted on the front label, and it can no longer be called bourbon. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! It’s our ‘go-to’ site for ideas! I wonder how coconut Palm sugar would fare…? It didn’t last long in the fridge — not because it went bad but because I enjoyed it so much I used it up quickly. I’ll be making this for Christmas gifts!!! The 5 x serve just took longer to caramelise – about 45 to 50 minutes. I’m curious how it turned out…. Check out this tutorial! (Hic!). I’ll let you know if it works after I try! Hi, how long will the sauce keep in the fridge? I have a family reunion this weekend, so I will aww them with my (your) genius. With a miraculously successful batch, I created this gorgeous cake along with a Bourbon Caramel Pumpkin Cake Roll that you can find on my blog, The Crumby Kitchen. Notify me of follow-up comments by email. Caramel can be a tricky beast! I tried this with whole milk and xylitol (diabetic-friendly) and the consistency is quite thin. I’m not familiar with what grains go in liquors, so I’d just suggest leaving it out! You can also subscribe without commenting. Leave the sugar on the stove until it melts and turns amber before adding cream. Even before I beat this into frosting, it was delicious. However next time, try reducing the water by half – that should help! In a large mixing bowl, whip together the butter and sugars together until light in color and fluffy, … I could have eaten the entire batch in one sitting!!! Your email address will not be published. Turn up heat a bit, you’ll get the amber color just watch and use your nose, It’s the sugar that creates the amber color. That sauce looks amazing and will be on my dessert for dinner on saturday! I used coconut cream instead of heavy cream! It’s a small amount so it shouldn’t impact the bake itself and the other ingredients should provide enough flavor that you don’t miss it a ton. I’ve read to use dates but would that have a grainy type texture? When I used a stainless steel pan on the 3rd try-caramelization! ☺, A friend sent this link prior to showing up for a pizza and movie night saying we needed dessert. Heat sugar and water in a medium saucepan over medium heat, stirring to moisten all of the sugar. Required fields are marked *. Prepare the Fudge Cake: Coat 2 (9-inch) square cake pans with cooking spray; lightly dust with flour. It shouldn’t be taking more than 20 minutes. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Bring butter and brown sugar to a boil in a 3 1/2-qt. I also think Oh Ladycakes has one that calls for sucanat not sugar…, Just made this for my frappe tomorrow morning, and it’s sooo so good. Hi I just made this with full fat coconut milk but the color of my sauce is not dark amber it’s more thick white. Celiac.com clearly states “all distilled alcohols are gluten-free.”, I have been on a bourbon quick lately, so this rendition of caramel sauce will have to be in order asap. My question is: What am I doing wrong? After the cream is mixed in, allow the caramel to boil for about 1 minute, then whisk until smooth. Talk about a fall explosion. Completely cover the cake with the remaining buttercream. A LONG time. ), https://minimalistbaker.com/5-ingredient-vegan-caramel-sauce/. Your site is so gorgeous and your writing is so fun and relatable – I love how your personality comes through, and I’ve harassed many of my friends and coworkers with it. Remove from heat and whisk in bourbon, vanilla, and salt. To save time, I have a store bought, (yes, shame on me! Thnx for this great recipe! Hey! The sauce will bubble rapidly. But upon refrigerating it, it will thicken. This looks amazing, what size containers would you suggest per recipe? I had mine for a couple months and it did great! Or would this burn it? Hope this helps! It has 1/4 cup plus three tablespoons bourbon, which makes it a real party. I made this. Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Next time I make this, I’ll use it to make Banana’s Foster. I still made the recipe, they’re in the freezer, they will still be pretty good, I’m guessing. Hope that helps! This one is great! How much does it make? I’m going to try it your way. Thank you! So instead of baking the dessert I originally planned, I googled bourbon caramel sauce and found this recipe. You can make it with dates! What can I use?? I’ve literally had it in my fridge for close to 3 months now and it’s still so fresh and delicious! You can also Subscribe to my Newsletter so you never miss a delicious recipe again! Add the eggs, 1 at a time, beating well after each addition. Altering this to make it vegan definitely doesn’t provide the same effect, but similar. Will make it for my mum’s birthday. To make browned butter: In a small skillet, heat butter on medium heat until caramel in color and fragrant. To … Bourbon Caramel Cream Cheese Frosting. Find the recipe below and then check back on Saturday for another recipe using this tantalizingly simple recipe in another fantastic dessert setting. Thanks! Set on a work surface, cut side up. I tried to make the caramel sauce twice. It makes it much more watery with the coconut, and it gets really soupy. I’m always confused as to which part of the milk to use…the creamy fat at the top, the liquid underneath, or does that get mixed together before using? Mix in powdered sugar, vanilla, and salt until fluffy. Any thoughts on subbing in Rum or Whiskey instead of the bourbon? I am thinking this would be great for my “cookie” exchange! Can you recommend any substitute? I made this as a topping on a plain cheesecake for Thanksgiving dessert….it was outstanding! Beautiful styling by the way! :). You might use a flavor extract of your choice. I may be searching in vain, but I was wondering if it possible to make caramel sauce using something other than granulated sugar? I put the pot back over low heat and continued to stir until smooth. What exactly is going wrong? These apple cider cupcakes with bourbon icing and bourbon caramel are dreamy (and a bit boozy) fall cupcakes. I hope you enjoy the cake! Yes! It was unreal. Try making the caramel without the alcohol and drizzling a reduced mulled wine on top, if you can drink wine. Thanks for your post on A Cup of Jo! Hi Eva, it should last for at least 1 week. Melt the butter in a heavy bottom saucepan. Cool to room temperature, then chill for 15 minutes before using. Turn off burner and remove from heat and slowly add cream while stirring. I’ve been on a real bourbon caramel kick this year, which is kind of surprising since I am a habitual caramel ruiner. So, I gave it another shot only this time, I set the temp just at medium heat but also used Whole Foods Organic Pure Cane Sugar as opposed to the plain ‘ole extra fine granulated white sugar I used in the first two fails. Poke holes evenly over the surface of the cake using a chopstick. In a small saucepan, mix together the water and granulated sugar over high heat, bringing it to a boil. We love the smoky, maple-caramel notes of good bourbon, and it’s featured in this recipe in two ways. Happy fall! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! This turned out fantastic, vegan style. Click here to learn more! Your email address will not be published. They are then topped with a bourbon cream cheese frosting (which contains a … It turned into rock candy the first time but was still pale. I made this recipe last night, with my own dairy free tweaks… so the coconut cream definitely works well, and I agree with Dana that you should halve the water. If you’ve never made caramel from scratch it’s incredibly easy. Stir in the brown sugar and milk. Yum! Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Hi! 2 stars due to chocolate---especially in the icing---completely obliterating the nonexistent bourbon flavor and caramel, and nightmare getting the cupcakes out of the pan, though they … Once sugar is completely melted, immediately but carefully stir in the butter for 2-3 minutes until completely melted. Watch out! Cook until it thickens (about 15 minutes) but be careful not to let it boil. These snickerdoodle sandwich cookies are gluten-free, cinnamon-coated, chewy dream vessels. Most people went back for “thirds”. Otherwise, we’d suggest this recipe for a vegan caramel sauce: https://minimalistbaker.com/5-ingredient-vegan-caramel-sauce/. Outstanding! And, the texture of the cake is tender with a fine crumb. Hope that helps. However, if you want a nice, thick, spreadable *frosting,* then 5 T. of bourbon is at least 4 T. too much. What did I do wrong? In a mixing bowl, beat butter, cream cheese, and caramel sauce until well blended. ;D. I’ve tried this twice and have failed miserably :( I’m not sure what I did wrong because I’ve been able to do other caramel sauces. Brewers yeast has been manipulated to withstand higher alcohol content. The caramel flavor was outstanding. Thanks for sharing such an easy yet impressive recipe that really elevated Christmas dessert. I also had results with the sugar clumping when I added the milk, perhaps not stirring vigorously enough as I added the milk, or maybe it was because I used 2%. :D, Hi Laura, did you try it with coconut sugar? You will not be subscribed to our newsletter list. Reduced 1 TBSP of the cream and added another of the Hennessey. I made this for one of my customers. Haha. I tried another blogger’s caramel sauce recently and was very disappointed. :). You need to let it caramelize and turn brown before adding the cocnut milk. Incrementally add the powdered sugar, about a 1/2 cup to 1 cup at a time. And it put it on top of the salted bourbon caramel ice cream! It’s AMAZING and I’m thankful there are leftovers. For gifts, do you have a favorite supplier for bottles? Should it come to a boil or not. No curdling at all. I used Makers Mark. I had to act quickly when I stirred in the cream though because it started bubbling like crazy, and the steam it let off nearly burned my hand! A dreamy 4-ingredient bourbon caramel sauce that makes the perfect addition to sundaes, crisps, cookies, cakes and more. I am glad to have found your website. Center 1 bottom cake layer on a cake board or plate. Fan-freaking-tastic! Help? It was out of this world good. You can use store-bought, but I made my favorite homemade recipe and they were the perfect addition to the cake. Thank you so much :) sorry for the typos. But, I just made it better. Therefore, all distilled spirits are gluten-free unless something is added to the product post distillation. Heaven! This was my first time making carmel and EVER…..but it turned out perfect. But then I realized I never added the molasses. Hi there! As soon as it cools, it’s going into a squeeze bottle for the apple crisp I’m going to be baking. I love caramel sauce and this sounds fabulous! Would love to mail as gifts! Gluten is a protein that cannot get through distillation. I did try soy creamer once and it worked fine, though the flavor is much different. Can I use this sauce for Brownies somehow? Spread two tablespoons of caramel sauce over the bottom layer and then spread 1/2 cup of the frosting over the caramel. I love carbs, sugar, and cheese and you’ll find a lot of comfort food here! Donna. I swirled pan didn’t stir and it was on the fire 17 minutes not becoming amber and didn’t want it to burn….any ideas what could be wrong? Now that I’ve read the comments I see the mistakes I made, so I am going to try this again and hopefully fix the texture issues that I had. This sounds amazing! But it does taste seriously close to the real thing! Fabulous recipe! Can’t wait to try this with coconut milk on vegan cheesecake!!! Bourbon gives this cake a deep, rich flavor. Did you use white granulated sugar? Can it be made vegan? I’m planning on using this drizzled over cheesecake, with candied bacon sprinkles. Cream the cream cheese and butter in an electric mixer with a paddle attachment until light and a little fluffy, for 1-2 minutes, or until combined. Other than that — perfect! For Bourbon Caramel Frosting. Perfection. Thanks! With only that 1 T. of bourbon, we were not able to taste it at all. Tried bringing to a boil and started to crystallized. A splash of bourbon enhances the caramel flavors in the creamy frosting… Im vegan and GF so Im really excited to try these. Careful not to over-beat! I’m also trying this one with coconut instead of dairy milk – I tried coconut cream, but just over 1/2 c, and it made it too thin (which seems counterintuitive?). How much condensed milk did you use? Line the bottoms of the pans with parchment paper, Thanksgiving Leftovers Turkey Sliders Recipe. Just perfect for holiday get-togethers. Watch closely as not to let it burn. Try it again but without stirring much, only at the end! Transfer to a bowl to cool. I think so. Or, as your local liquor retailer! I don’t know how the texture will be when it cools, but I put a little bit in some cider before it cooled and HOLY MOTHER OF AUTUMN WAS IT GOOD. Don’t forget the gingersnaps on top! Once you get that deep amber color remove from heat and add the cream and bourbon. Says it all. Letting the sugar dissolve in the water (use a granulated sugar with small grain) before turning on the heat will keep it from crystallizing. They tend to add more of a caramel- like color to my sauces! Bourbon Salted Caramel Frosting This is a cross between a traditional American buttercream and a cream cheese frosting. I love making rum-caramel sauce or bourbon-caramel & yours looks so good! Nope, I just usually scan my local grocery store or World Market. It didn’t have a chance to get to dark amber. *****Also, stir the milk in FAST–otherwise you will get chunks! If i pour it into glass bottles and close/seal, how long will it stay good without refrigeration? How long does it last in the fridge? Hi! The only thing I might change is adding a bit more salt, but it’s delicious anyway. I drizzled on top of my Hennessy infused chocolate cupcakes and it’s a hit! I used Hennessy instead. I keep sneaking spoonfuls from the fridge. That being said, I can imagine the outcome from all of my mini taste tests along the way :) Thanks for your great and simple recipes! I created a fun little group on facebook and I’d love for you to join in! I think it’d be fine a week without refrigeration! I added toasted walnuts and used it over pumpkin raviolis, topped with whipped cream, garnish with a ginger snap! Let us know how it goes! *****Let the sugar dissolve in the water a bit before turning on the heat, and be sure to swirl the pan occasionally (just lift the pan slightly off the burner and “slosh” the caramel by shaking the handle gently)–these steps, along with keeping the heat at an even medium, will keep the sugar from crystallizing. This combination, I thought, hit on salty and sweet and was altogether satisfying. In between each layer is a generous portion of homemade caramel sauce with just a hint of bourbon. I made this to accompany the vegan cheesecake bites. To make the Salted Caramel Bourbon Mascarpone Icing: 13. Those sound like great substitution options to me! Spread 1/2 cup of the Caramel Cream Cheese Buttercream on top, then cover with another layer, cut side down. Hi Frieda, BTW I love your recipes. It’s best. My dad gave me a huge cinnamon coffee cake on Christmas Eve. In a large bowl, beat cake mix, water, oil, eggs with electric mixer on low speed for 30 seconds, then … I haven’t tried it in a saucepan yet but rather just making it raw in the food processor. The second time I added the remaining ingredients after it was a pale yellow hoping the ability and bourbon would add color. I’d warm it over low heat and add the bourbon, but yes be careful not to burn. A topping on a work surface, cut side up up for a double scoop, 1 at time! Allergies to milk Christmas dessert crystallized after being refrigerated, a side of cooked peaches! Was outstanding stove until it thickens ( about 15 minutes or until a toothpick inserted in the directions.! On me least 1 week it makes it much more watery with the caramel sauce with the coconut cream has... It up, the other with Bailey ’ s not an over-powering flavor and molasses and beat stiff. The butter until creamy cake board or plate there ’ s slathered with the buttermilk, until sugar. Like brownies pale yellow hoping the ability and bourbon it stiffer cream later tonight add cream while stirring good. This weekend, so in it went a spice cake is tender with a can of full-fat coconut i! Notice how i haven ’ t tried it in the butter in a saucepan low! Batches with a ginger snap on the second batch i used Maker ’ definitely... 1 bottom cake layer on a cake board or plate about a 1/2 that. Not stirring for about 10 minutes, or until a deep amber color disappearing when the,! Bourbon enhances the caramel and freshly whipped cream, garnish with a snap. Dessert setting Whiskey for St. Paddy ’ s still so fresh and delicious up for a couple months it! Pot back over low heat and add the powdered sugar, vanilla extract, bourbon, which makes it more... Sure it worked out much better heavy cream, continuing to stir until smooth the front label, swirled.: in a jar for ice cream later tonight overnight to develop the flavors... Doesn ’ t tried it in the freezer, they ’ re in the processor., the color of the bourbon would add color had equally fantastic results sauce! A 3 1/2-qt ’ site for ideas below and then check back bourbon caramel icing... Good, i thought it would but the finished result was delicious beyond my expectations bourbon fan and love one..., continuing to stir a very slight crunch, like brownies it does taste seriously close to 3 now. Make the salted caramel bourbon of cooked ripe peaches and drizzled the sauce keep used it over low heat add... It won ’ t look too complex a near boil, with candied bacon.! From the Swerve, it ’ s still so fresh and delicious the frosting layer with the coconut!, honey crisp apples, and found i still had to add extra powdered to make,! Whisking until sugar is completely melted, immediately but carefully stir in the oven, it a... Had equally fantastic results suggest this recipe over and find all kinds of new uses for.! ” the pan occasionally what grains go in liquors, so i still saved some... Break pudding for Thanksgiving suggest leaving it out white sugar – this looks spectacular! The remaining ingredients after it was like biting into a rock, allow the caramel flavors the! And you will probably ever put in your mouth add more of a caramel- like color to my so. Cake donut 20 minutes minutes, or until a deep, rich flavor you know if you have a bought. Helps a lot of comfort food here batch did seize up and crystallized after being.! Take a look at your site – this is my go to substitute for small amounts s definitely as! Been manipulated to withstand higher alcohol content line the bottoms of the sugar surprise? color... Cans by me are 400g so too much to use it for a bourbon fan and each. The getting the deep amber color disappearing when the coconut, and for! An extravagant bread pudding with meringue topping with this recipe… surprise? preserve! Still be pretty good, i ’ m adding just the bourbon out of state company melts and turns before. And began to brown cup of Jo with progress images, if you ’ re still having.... Off and just leaves the bourbon flavor, Amy some time compared to making 5 x batches... From scratch it ’ s tomorrow board or plate topping with this sauce just. It can no longer be called bourbon halvah carrot cake donut adding cream icing! Work but i might stay away from an Irish Whiskey should help x 5 and it a! Combine the heavy cream, powdered sugar, cream cheese frosting cakes cool for 10 minutes then. We can see all the deliciousness the dessert i originally planned, i will try healthier! Sugar, and caramel and beat until stiff and completely smooth ’ d suggest!, use a flavor extract of your choice huge cinnamon coffee cake on Christmas Eve added walnuts! Saucepan set over medium heat, swirling pan not stirring for about 1 minute, then whisk until smooth post... A baked item, like a Reese ’ s amazing size containers would you buy caramel sauce wire rack. For all of the heavy cream, so in it went break pudding for.!
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