Vanilla Bourbon Salted Caramel Sauce

Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 7 minutes, until it gets thicker. Slowly add the heavy cream, vanilla, and bourbon. Continue to whisk. Raise the heat to medium/medium-high and bring the mixture to a boil. Boil for 60 seconds (see note). Remove from the heat and whisk in the salt.

Cool slightly for about 10 minutes (see note). Pour the sauce into a jar, seal, and store in the refrigerator until ready for use.

To serve: Warm up desired amount in the microwave.

Notes:
1. Yields about 1 cup.
2. You’ll know the mixture is boiling when you see lots of tiny looking bubbles and the mixture starts to rise. I started the timer a few seconds after the bubbles started and then it came to a full blown boil.
3. If you get any “clumps” while/after cooling, just whisk until smooth again!