Remember the other day when I told you it didn't get any better than my No Churn Bourbon and Pumpkin Ginger Spice ice cream? I may have been wrong about that. I say wrong, because at that time, I really didn't know any better.
Until I came across this recipe by Jim Beam for bourbon and brown sugar sauce and tried it over my Bourbon and Pumpkin Ginger Spice ice cream. Love. At. First. Taste.
This rich and creamy sauce with the velvety, spiciness of my old time favorite, Southern Comfort, and a handful of pecans makes for a wicked blend of sinful indulgence.
This sauce is so good you'll be licking the spoon right from the sauce pan before serving it up!
Drizzle this over my Bourbon and Pumpkin Ginger Spice ice cream and you will become weak in the knees.
Please do make sure you’re sitting down before your first taste of this sauce, as I’m not responsible for what happens next. I truthfully believe....
It. Doesn't. Get. Any. Better. Than. This.
Can you ever forgive me?
Bourbon and Brown Sugar Sauce
Ingredients
2 cups brown sugar, packed
1/2 cup unsalted butter, melted
1 and 1/2 cups heavy cream
1 teaspoon vanilla extract
6 to 8 Tablespoons bourbon (3 to 4 ounces)
2 cups pecans, chopped
Directions
In a medium saucepan, add melted butter, cream, and brown sugar. Stir together.
Place saucepan over medium heat and cook until sugar granules are melted and sauce becomes smooth.
Remove from heat and add in vanilla, bourbon, and pecans, blending all ingredients together.
Serve warm over my Bourbon and Pumpkin Ginger Spice ice cream.
Inspired by ~ Jim Beam's Bourbon and Brown Sugar Sauce recipe.
*Helpful Hints*
- This sauce is only intended for those over the age of 21 years, as the alcohol is not cooked out.
- Store in an airtight container in the refrigerator for up to 1 week.
- Best when served warm.
- This recipe is made with Southern Comfort as the bourbon of choice so it pairs nicely with my Bourbon and Pumpkin Ginger Spice ice cream.
- All measurements are US
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