Bourbon Molasses Sauce
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Sugar3 tbsps
Bourbon3 tbsps
Unsalted Butter1.5 tbsps
Molasse (not robust or blackstrap)1 tsp
SaltDirections:
1
Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water
2
Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber
3
Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt
4
Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary
5
Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water
6
Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber
7
Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt
8
Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary