This bourbon heavy, silky, buttery, slightly salty sauce is heaven on just about anything, here as filling for my Butter Pound Cake.
Prep Time: 20 minutes Yield: 1 cup sauce
3/4 cup light brown sugar
3/4 cup heavy cream
1 stick (4 ounces) unsalted butter
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup bourbon whiskey
1/2 cup toasted, chopped pecans (optional)
In a small saucepan, over low heat, add all ingredients except the whiskey and pecans. Once thoroughly combined, raise heat slightly. Cook at a low boil for 2-3 minutes, stirring frequently. Remove from stove, stir in whiskey and pecans. Cool slightly before serving. Store in refrigerator for up to two days. Easily reheat the sauce in microwave.