Bourbon Caramel Sauce

[@cleavercooking]

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[@billwilliams5963]

Just made it. Worked great, tasted great. I let mine go a little darker and it works well with ice cream. Thanks. Great little stove you used.

[@cleavercooking]

Glad to hear! I Love a dark caramel on ice cream 🤤. Yeah, that stove is my baby, puts out about 25,000 btu's per burner.

[@shereerabon8551]

Looks great ❤

[@geoffmarshall5432]

Great advice heating the glass jar before pouring it the caramel sauce!

[@jayevan_photography]

Can definitely ruin your day haha

[@tommysnow]

Came out Wonderful THANK YOU THANK YOU

[@spizzed]

You look like Patty Solis-Papagian. Gorgeous! Oh yeah the recipe was spot on🤠 Thanks

[@danasavage3810]

Really nice video. Lots of great information that I wouldn't have found elsewhere. Made this as my first caramel and it was perfect with vanilla ice cream. Thanks!

[@junebug5390]

Got to try this. Looks great, and easy.

[@kelseyclarke9488]

Thank you! I was so nervous about making this (my very first Carmel) so easy and great directions!

[@jayevan_photography]

Awesome recipe-- the sauce looked perfect! Love the addition of salt at the end-- too many folks skip on the salt.

[@cleavercooking]

Thanks, friend! Totally agree.

[@j.peterse8106]

Making a pecan cheesecake tomorrow, I think this sauce might pair really nicely with it:) thanks for the recipe

[@cleavercooking]

That sounds awesome.

[@jayevan_photography]

That sounds delicious

[@michaelpatterson4488]

Man this is really good! And I definitely get what you mean by the second you turn your back it tries to burn itself.

[@craftycreater681]

sweet! (really!) looks great nana :) XOXO awesome work and camera too!!!

[@cleavercooking]

crafty creater thank you!

[@paterickcutts5601]

That's a really neat little stove you're using in this video, what kind is it please? Thank you!

[@cleavercooking]

Avantco double burner.

[@LionHeartJay]

Also, how are you fueling the burner?

[@toolbeltbear]

Love the burner that you have there, where did you get that?

[@Cranberrycrayfish]

Does it go hard after refrigeration

[@kelseyclarke9488]

Hi I hope all is well! I absolutely love this recipe and is the only caramel recipe I use but I want to use this as a caramel cake filling but it cooks up a bit to thin and just runs out of the cake. Any tips on how to make the caramel thicker?

[@LionHeartJay]

Can I ask, what is that stovetop that you are using? I ask because I am a big fan of gas stoves, but I always live in spots with electric stoves. Also, where can i get one?

[@cleavercooking]

Avantco double burner. Find it at any restaurant supply store. You'd have to get someone to hook it up to gas lines in your house though.

[@darnettalewis8628]

Does it taste like bourbon

[@FPScreations]

DANG new camera quality looks nice guys

[@cleavercooking]

FPS_creations thanks dude!

[@SpooderOfficial]

Yoooooooo

[@smarcel1]

Will this firm up at room temp?

[@cleavercooking]

Yes, a few hours at room temp is my ideal caramel sauce consistency.

[@GeneralSpecific3]

Excellent recipe. I used dark rum instead of bourbon and it came out great too. By the way, your written recipe says 1/4 cup of cream but you say 1/2 cup in the video. It's better with 1/2 cup

[@cleavercooking]

That sounds awesome! Throw that on some grilled pineapple and ice cream and I'm there. And thank you, I fixed it on our site.

[@dumpeeplarfunny]

Can you add the amounts of each ingredient to the video description, please?

[@cleavercooking]

The full recipe is written out through the link in the description