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- The bourbon adds warmth and depth, adding more complexity to the sweetness.
- A touch of corn syrup ensures the caramel stays silky and smooth.
- Ready in just 15 minutes, this versatile sauce can be made ahead and used on bread pudding, ice cream, fruit, and more.
Chef Amber Huffman developed this bourbon-spiked caramel to pour over her rich, custardy chocolate bread pudding. But there are so many ways you can use it: Try the sauce drizzled over vanilla ice cream, as a dip for sliced tart apples, or as a sweet layer in cheesecakes and tray bakes.
What’s the difference between regular whiskey and bourbon?
Whiskey is a wide category of spirits made by distilling fermented mash: grains that have been cooked in hot water to create the sugars necessary for producing alcohol. There are many styles (scotch and rye, for example), which are distinguished by the types and proportions of grains used or the place where they are made — or, in the case of bourbon, both.
To be legally labeled “bourbon,” a product must fit certain criteria that are regulated by the United States government. The spirit must be made in the U.S., for example, and must have a mash bill (the breakdown of different grains used) of at least 51% corn. Bourbon must also be aged in new barrels made of charred oak. In part because of how it is aged, bourbon is typically considered sweeter and smoother than other whiskeys, making it a lovely option for use in desserts.
Notes from the Food & Wine Test Kitchen
This recipe includes a small amount of corn syrup, which helps keep the caramel from crystallizing and becoming grainy.
