INGREDIENTS

INSTRUCTIONS

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 form 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 form the heat, let the sauce cool
slightly, and pour it into a heatproof 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. Serve the sauce warm over
ice cream.
Makes about 1 1/2 cups.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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