Bourbon caramel sauce
This is great over vanilla icecream, cakes or pies, with cream, or on pancakes. It will keep in the fridge for about a week.
- Heat the butter, sugar, and vanilla in a small saucepan, stirring with a wooden spoon, and gently bring to the boil.
- Boil for a couple of minutes, then remove from the heat. Add the cream, bourbon, and salt and stir well. Return to heat for about 30 seconds, stirring constantly, then remove.
- Allow to sit for about 10 minutes before serving.