Ingredients:

  • 1/2 cup (120ml) Bourbon
  • 1/2 cup (100g) Brown sugar, packed
  • 2 tbsp (30ml) Maple syrup
  • 1 tbsp (15ml) Apple cider vinegar
  • 4 tbsp (56g) Unsalted butter, chilled and cubed
  • 1/4 tsp (1.5g) Salt
  • 1/2 tsp (2.5g) Vanilla extract

Instructions:

  1. Combine the bourbon, brown sugar, maple syrup, and apple cider vinegar in your saucepan over medium heat. Note: Use medium heat to avoid scorching the sugar immediately.
  2. Stir constantly for about 2 minutes until the sugar crystals have completely dissolved and the liquid looks uniform.
  3. Increase the heat slightly to bring the mixture to a gentle boil.
  4. Simmer for 3-5 minutes until the sauce bubbles steadily and smells like toasted caramel.
  5. Lower the heat to low immediately.
  6. Add the chilled butter one cube at a time. Note: Adding it slowly prevents the sauce from breaking or separating.
  7. Whisk vigorously after each cube addition until the sauce becomes glossy and opaque.
  8. Stir in the salt and vanilla extract.
  9. Remove from heat immediately once the sauce coats the back of a spoon (the nappé stage).