Decadent and boozy this bourbon caramel sauce is perfect with ice cream or a chocolate bread pudding.

Ingredients

• 2 cups sugar 
• ½ cup water
• 1 tablespoon light corn syrup (or maple syrup)
• 1 cup heavy cream
• ½ cup bourbon

Directions

In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and carefully stir in the cream (it will bubble up). Let cool for 1 minute, then stir in the bourbon. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute. Let the caramel sauce cool slightly and serve warm or at room temperature.