Salted Maple Bourbon Butter Cream Sauce
(Yield: 4-4½ Cups)
4 Cups Heavy Cream
1/2 Cup Vermont Maple Sugar
1 Cup Pure Maple Syrup
2 Tablespoons Kentucky Bourbon
6 Tbsp. Unsalted Butter
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Ground Tellicherry Peppercorns
We use this sauce as a rich topping for our Sweet Potato Bread Pudding recipe. But don’t stop there. It is great with a lot of desserts. We particularly love it with ice cream.
Combine all ingredients in a medium size, non-reactive saucepan. Place over medium-high heat. Stirring frequently, heat mixture to boiling. Reduce to medium and simmer until sauce has thickened and reduced by 1/3. Remove from heat and allow to cool slightly before serving.