Bourbon and brown sugar create a scrumptious sauce that is a perfect addition to ice cream, cookies, cakes, crisps or just about anything you want to add sweet caramelly goodness too. This bourbon brown sugar sauce recipe balances the sweet richness in the bourbon and brown sugar with the silky creaminess of the butter and heavy cream.
In a small saucepan melt the butter on low. Add the brown sugar, heavy cream, bourbon, and vanilla bean paste.
Cooking over low heat for 8 to 10 minutes; continue stirring until the sauce has thickened up.
Once the sauce has thickened up, take it off the heat and serve over ice cream, fruit crisps, apple slices or whatever your heart desires. The sauce will continue to thicken as it cools.
If you don't have any Madagascar Bourbon Vanilla Paste, you can buy some from us, or substitute regular vanilla extract.Use a sauce pan on low to reheat the sauce. If you try and warm it up in a microwave, it will separate and be kind of gross.