Dessert: Bourbon Molasses Sauce

Recipe by Shelley Wiseman When serving the spiced-pumpkin soufflés, don’t forget this warm accompaniment. It’s simply magical.

Ingredients

3/4 cup sugar
1/4 cup plus 2 tablespoon water, divided
3 tablespoons bourbon
3 tablespoons unsalted butter
1 1/2 tablespoons molasses (not robust or blackstrap)
1/4 teaspoon salt

Instructions

Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.

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