Monday, June 1, 2009

Bourbon Caramel Glaze

Today's recipe is...

Bourbon Caramel Glaze

1 stick unsalted butter
1/2 c. packed light brown sugar
About 3 tbsp. heavy cream
1 1/2 c. confectioners' sugar, sifted
3 tbsp. bourbon
1/4 tsp. vanilla extract

In a heavy saucepan, melt the butter over moderately low heat. Stir in the brown sugar until incorporated. Stir in the 3 tablespoons cream and simmer, stirring for 3 minutes. Using an electric mixer, beat in the confectioners' sugar, bourbon and vanilla. If necessary, add more cream to achieve a heavy glaze consistency. Use warm. 10 to 12 servings.

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