Bourbon Burnt Sugar Sauce

1. 1

   In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel.

2. 2

   Remove the skillet form the heat, into the side of the skillet carefully pour 1/2 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved.

3. 3

   Add the bourbon and simmer the sauce for 2 minutes.

4. 4

   Remove the skillet form the heat, let the sauce cool slightly, and pour it into a heatproof pitcher.

5. 5

   The sauce will thicken as it cools.

6. 6

   To return the sauce to a liquid state set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.

7. 7

   Serve the sauce warm over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.