Menu Concepts

November 8, 2012

Bourbon Caramel Sauce

from Chef Christopher Britton

Dissolve brown sugar into MINOR’S Bourbon RTU Sauce over low heat. Slowly add some heavy cream until it reaches the desired color and then you’re done. This is a fast and easy way to make caramel without the worry of scorching it. Plus, the bourbon caramel lends itself to multiple applications. Try it over an apple bread pudding, as the base for a vanilla bean crème caramel or as a glaze over roast pork loin.

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