The Best Bourbon Salted Caramel Sauce Recipe

Don’t even think you have tasted the best thing ever if you have never had bourbon salted caramel sauce. I am not even a bourbon fan, and then I tasted this. To describe it would be to say imagine if butter, bourbon and caramel all went on a 3 week vacation, and met a sprinkle of salt. Yep, that is how it tastes. I have not ever been on a 3 week vacation, but I can only imagine it is about as good as this!

Okay, let’s get serious. Just for a minute. This sauce is so good, you can put it on just about anything. Bruce created it to get drizzled over these BOURBON PECAN CHOCOLATE CHIP BLONDIES, and wow, was that a good idea! Of course, we had to top the blondies with a big scoop of vanilla ice cream first. Then we warmed the sauce, and drizzled it over the whole thing. No regrets.

Ingredients for the Peach Cake

  • Flour: Provides structure to the cake.
  • Sugar: Sweetens the cake and adds moisture.
  • Baking Powder: Acts as a leavening agent, helping the cake rise.
  • Salt: Enhances flavor and balances sweetness.
  • Milk: Adds moisture and tenderness to the cake.
  • Sour Cream: Enhances moisture and richness in the cake.
  • Melted Butter: Adds richness and flavor to the cake.
  • Egg: Provides structure and richness.
  • Vanilla Extract: Adds depth of flavor and enhances sweetness.
  • Almond Extract: Provides a subtle nutty flavor that complements the peaches.
  • Lemon Zest: Adds brightness and freshness to the cake batter.

Ingredients for Topping:

  • Juice of Half a Lemon: Adds acidity and brightness to the topping.
  • Melted Butter: Adds richness and helps to bind the topping.
  • Fresh Peaches: Provides the main flavor and texture of the cake.
  • Coarse Sugar: Adds sweetness and texture to the topping, creating a crunchy crust.

How to Store

Storing these is simple:

  • Be sure to allow to completely cool before storing.
  • We do not frost all of the cinnamon rolls, so we store the frosting in a seperate air tight container.
  • Store rolls in an air tight container, or wrapped in foil.
  • Both may be kept for up to one week, in the fridge.

What to serve with potato skins

  1. Side Salad: A crisp, refreshing side salad complements the richness of the potato and cheese. Choose a simple garden salad with fresh greens, tomatoes, cucumbers, and a light vinaigrette dressing to balance the flavors. Our Pasta House Italian Salad pairs perfectly with these!
  2. Soup: A warm bowl of soup pairs wonderfully with this appetizer, especially during colder months. Opt for a comforting soup like vegetable soup, butternut squash, or broccoli cheddar to create a satisfying meal combination.
  3. Vegetable Platter: Serve potato skins alongside a colorful vegetable platter for a balanced and nutritious meal. Include a variety of raw veggies such as carrot sticks, celery, bell pepper strips, cherry tomatoes, and snap peas, accompanied by a dip like hummus or ranch dressing for added flavor.
A small mason jar with bourbon salted caramel sauce and blondies

Bourbon Caramel Sauce

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: bourbon, caramel
Servings: 3 cups
Calories: 297kcal
Author: theperksofbeingus


  • pot
  • measuring cups
  • Measuring spoons


Ingredients for Bourbon Caramel Sauce:

  • 2 cups dark brown sugar packed
  • 1 ½ cups unsalted butter cubed
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tbls bourbon
  • 2 teaspoon sea salt


  • Instructions for Bourbon Caramel Sauce
  • Stir the brown sugar and butter in a saucepan over medium-low heat. Cook for about 10 minutes the mixture thickens. Whisk frequently.  
    2 cups dark brown sugar packed, 1 ½ cups unsalted butter cubed
  • Add in heavy cream, vanilla, and bourbon. Gently whisk. Raise the heat and bring the mixture to a boil. Boil for 2 minutes. 
    1 cup heavy whipping cream, 1 teaspoon vanilla extract, 2 tbls bourbon
  • Remove from the heat and whisk in the salt. Cool in the pan for about 10 mins. 
    2 teaspoon sea salt
  • Pour the sauce into a jar and cool completely until ready to use. 


Serving: 2tablespoons | Calories: 297kcal | Carbohydrates: 2g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1572mg | Potassium: 78mg | Sugar: 2g | Vitamin A: 1166IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
Best Salted Caramel Fireball Espresso Martini Recipe
This totally decadent dessert martini is made with our bourbon salted caramel sauce, fireball and espresso. So good!
Check out this recipe
Salted Caramel Fireball Espresso Martini in a glass with a yellow and orange mum flower in a martini glass
Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Pingback:Caramel Pecan Cheesecake - The Perks of Being Us

  2. Cindy Reply

    5 stars
    The Salted Caramel Bourbon Sauce, was quick and easy. I chose this because I wanted one with Brown Sugar. The sauce came out creamy without grittiness. I used an Airport/ MiniBar bottle size of a good quality Bourbon and the flavor was mild but excellent. I am certain I cooked off the alcohol because the alcohol smell is gone, but the earthy flavors are not.
    I am making a peaches and cream refrigerator cake and the sauce will be in a layer, with a drizzle on top. I will save the rest because in about 8 days apple season will begin and I can see several uses. This a definite keeper. I only altered it slightly, more Bourbon because I don’t drink it, so used it. And I let it cook a bit longer after the 2 minute boil, on a medium low heat to thicken just a bit more because of the extra liquid. The texture is smooth and rich. Again it is a recipe worth repeating.

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply


      We are so glad that you liked this recipe! The peaches and cream refrigerator cake sounds yummy! Bruce just made a batch of this caramel sauce for brownies and homemade ice cream last weekend, and it was tasty!

      Thank you for your kind words!

      Dina and Bruce

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