Bourbon Sauce


  1. Blend the heavy cream; maple syrup, corn syrup and salt in a medium saucepan and stir. Cook over low heat, stirring constantly, until the sauce has reduced and thickened, 30-35 minutes. Stir in the whiskey and remove from the heat.
  2. Pour into a container and let cool. Refrigerate for a couple hours before service.


  • 2 cups Nature's Best Dairy® Cream, Heavy
  • 1/2 cup West Creek® 5% Maple Syrup
  • 1/4 cup West Creek® corn syrup
  • pinch of Kosher salt
  • 1/4 cup bourbon whiskey