Bourbon Caramel Sauce for Sundaes and Much More (Gluten-Free option)
The Heritage Cook
The Heritage Cook
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  • 10 in
  • 2 cups granulated sugar 1/2 cup water 1 tablespoon light corn syrup * 3/4 cup + 2 tbsp heavy cream 2 tbsp butter 1/4 to 1/2 cup bourbon, for gluten-free, use 7 tbsp potato vodka + 1 tbsp brown sugar ** or add more cream for a non-alcoholic version
  • 3-1/2 cups * Adding a little corn syrup helps keep the sugar from reforming crystals and becoming grainy. When you are making caramel, a little extra insurance never hurts! ** The distillation process destroys any gluten in the grains used to make liquor. But many producers add caramel coloring to deepen the brown color. Many people have reactions to the gluten in the coloring. If you are serving people with celiac or anyone who is highly reactive, use the potato vodka with brown sugar dissolved in it.



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