- 1 stick unsalted butter
- 1 lb light brown sugar
- 2 cups heavy cream
- 2 tbsp bourbon
- 1 tbsp vanilla extract
- Place butter in a heavy bottom sauce pot over medium heat. Once melted, add brown sugar and continue to cook for about 8 minutes, stirring occasionally.
- Add heavy cream and allow to cook for another 6-7 minutes, still stirring occasionally.
- Remove pan from heat and stir in bourbon and vanilla. Use sauce immediately or store in the fridge for up to 3 days. Reheat before using.