Southern posted 01-20-99
Bourbon Burnt Sugar Sauce
1-1/2 cups sugar
1/2 cup hot water
1/3 cup bourbon
Cook sugar over moderately high heat in a large heavy skillet, stirring constantly with a fork until it has completely melted and turned a deep golden caramel color. Remove from heat.
Carefully pour 1/2 cup hot water into the side of the skillet, a little at a time.
Cook over moderate heat, stirring, until caramel dissolves. Add bourbon, then simmer for 2 minutes. Remove from heat. Allow sauce to cool slightly, then pour into a heatproof pitcher. It will thicken as it cools.
To liquefy before serving, set pitcher in a saucepan of barely simmering water and stir until sauce reaches desired consistency. Serve warm over ice cream. Makes about 1-1/2 cups. (Gourmet, November 1990)
SOURCE: Epicurious Food
http://food.epicurious.com/run/recipe/view?id=13397