Bourbon Burnt Sugar Sauce
|Sugar||1 1⁄2 Cup (24 tbs)|
|Bourbon||1⁄3 Cup (5.33 tbs)|
In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel.
Remove the skillet from the heat, into the side of the skillet carefully pour 1/2 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved.
Add the bourbon and simmer the sauce for 2 minutes.
Remove the skillet from the heat, let the sauce cool slightly, and pour it into a heat proof pitcher.
The sauce will thicken as it cools.
To return the sauce to a liquid state set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.