Bourbon Toffee Sauce

1. 1

   Pour the cream into a small saucepan and bring to a simmer over low heat.

2. 2

   Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber brown color, about 6 minutes.

3. 3

   Add the corn syrup and bourbon and cook, stirring carefully, for 1 minute.

4. 4

   Slowly whisk in the warm cream (the mixture will bubble up) and whisk until smooth.

5. 5

   Remove from the heat and whisk in the vanilla and butter.

6. 6

   The sauce can be made 2 days in advance and stored covered in the refrigerator.

7. 7

   Reheat slowly over low heat or in the microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.