2000s Recipes + Menus
Bourbon Molasses Sauce
Makes about1 cup
- Active time:10 min
- Start to finish:10 min
November 2008
When serving the spiced-pumpkin soufflés, don’t forget this warm accompaniment. It’s simply magical.
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons water, divided
- 3 tablespoons bourbon
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons molasses (not robust or blackstrap)
- 1/4 teaspoon salt
-
Bring sugar and 2 Tbsp water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.
Cooks’ note: Sauce can be made 1 day ahead and chilled. Reheat in a microwave or double boiler until liquefied.
- Keywords
- shelley wiseman,
- dessert,
- spirits,
- fall
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