- Author: Kevin Brummer
Bourbon Syrup Dessert Topping
Being from Kentucky, I have a special place in my heart (and pantry) for bourbon. There’s nothing better than the warm sweet notes of vanilla and molasses by the fire on a cold winter day. I will often host a bourbon tasting in the winter months and pair the bourbons with various foods that compliment its flavor, such as barbeque or chocolate. I can always count on a world famous (at least to us) Bourbon Cheesecake from my birth father and it never lasts long. It starts with a plain cheesecake made from scratch. The secret is the topping of candied pecans and the most amazing “Bourbon Syrup.” It didn’t take long for us to discover that this syrup tastes great on EVERYTHING and we’ve decided that there is a high probability a Bourbon Syrup Fountain will make its debut this year. Add this syrup to any dessert and you can’t go wrong.
- Preparation Time: 00:20
- Cook Time: 00:15
- Cuisine: American
- Servings: 8
- 1 cup brown sugar
- ½ cup light corn syrup
- 8 ounces heavy cream (½ pint)
- ¼ cup butter
- ⅓ cup bourbon
- 1 teaspoon vanilla
- 1 cup of candied pecans
- 1Combine the brown sugar, corn syrup, heavy cream and butter in a sauce pan and bring to a boil over a medium-high heat.
- 2Reduce heat to medium-low and stir constantly for 15 minutes.
- 3Remove from heat and add the bourbon, vanilla and pecans.
- 4Let it cool before serving. If you chill and store the sauce until you’re ready to serve, warm in the microwave for 10 to 15 seconds before serving.