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Bring melted sugar to a boil over medium-high (without stirring). Continue boiling, undisturbed, until sugar reaches a dark caramel color, about 7 to 10 minutes. Add butter, and whisk until melted. Add cream, and whisk until smooth. Add bourbon and apple juice. Cook over medium-high, whisking constantly, until thickened, about 3 minutes.
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Carefully add the butter and the vanilla bourbon mixture. Whisk the ingredients vigourously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used. Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking.
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To reach room temperature for the heavy cream, let it sit on the countertop for 30 minutes or heat it in the microwave for about 30 seconds. While you can make this in a nonstick skillet, a stainless steel skillet is easier because you can see the color change better. The caramel will thicken as it sits.
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In a light colored heavy bottomed saucepan add 1 cup sugar and ¼ cup water over medium heat. Stir lightly. As bubbles start to form in the center, continue lightly stirring with a silicone spatula or wooden spoon. About 5-10 minutes later the mixture will start to form clumps, and will start turning a yellowish color.
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First, in a medium saucepan over low heat, combine the sugar and water, stirring gently and often. Once the sugar is completely dissolved, turn the heat up to medium-low and bring the mixture to a low boil. Note: Keep an eye on the sides of the pan in case sugar crystals start to form during the cooking process.
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Step 9: Pour the VERY HOT caramel into the sieve over the butter. Step 10: The butter will cool down the sugar and melt. Let it stand for a few minutes, then whisk until it all comes together. Step 11: Whisk in the vanilla, bourbon, and maple. Until smooth and combined.
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Instructions. Combine the granulated sugar, corn syrup (or golden syrup, if using), and 2 tablespoons (30ml) water in a heavy-bottomed small saucepan. Stir to combine. Heat over medium-high heat, swirling the pan, but not stirring, until it turns a medium-dark amber color, roughly 8 to 10 minutes.
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Instructions. Combine the water and sugar in a medium saucepan. Give it a stir then set it to medium to medium high heat for 11-13 minutes until it turns a copper/iced tea color. Remove pan from heat and whisk in the cream followed by the butter. Once the butter has melted, whisk in the vanilla, bourbon, and salt.
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Carefully, watching out for the steam, whisk while pouring in 3/4 cup heavy cream. Then, also carefully, drop in 4 tablespoons unsalted butter and whisk until combined. Lastly, whisk in 1/2 teaspoon vanilla, 1 tablespoon bourbon and 1 teaspoon flakey salt. Allow the caramel sauce to cool in the pan for about 5 to 10 minutes before pouring it.
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In the noble saucepan, gently mix the sugar and water—a union of Nightingale and Brook, destined to create a harmony to astound the senses. Stage 3: The Rolling Boil. Place the saucepan over medium-high heat, and let the concoction bubble and sing beneath a lid until the sweet water sings a rolling boil.
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Turn off burner and remove from heat and slowly add cream while stirring. Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving.
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HOW TO MAKE BOURBON CARAMEL SAUCE, STEP BY STEP. In a medium saucepan, add the sugar and hot water and stir over high heat until sugar dissolves. After the sugar has dissolved and starts to boil, quit stirring. For 5 minutes, cook on high while carefully swirling the pan on occasion, do not stir. After its cooked for 5 minutes the mixture will.
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1 cup (200 grams) sugar. 2 tablespoons (30 ml) light corn syrup. 2 tablespoons (30 ml) bourbon. 1 tablespoon (15 grams) sour cream. ⅛ teaspoon fine sea salt. In a small pot or in the microwave, warm the cream to at least 100°F (you don't need to use a thermometer — just be sure it's warm to the touch).
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Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until combined. Serve immediately. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks.
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step wise pictorial recipe. Add sugar into the pan and cook it on low flame. Keep stirring. After few minutes it will begin to melt and start turning brown. Once the sugar melts and turns completely brown add butter. When butter melts and mixes well, add warm milk and essence. Mix.
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Directions. In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
