This is liquid crack of the gods . . . that is all. (mic drop)
2–4 SERVINGS
1 tablespoon cornstarch
2 tablespoons plus 14 tablespoons heavy whipping cream
6 tablespoons sugar
2 tablespoons honey bourbon whiskey*
½ tablespoon real vanilla extract
BALLS OUT
40–80 SERVINGS
½ cup cornstarch
1 cup plus 7 cups heavy whipping cream
3 cups sugar
1 cup honey bourbon whiskey*
4 tablespoons real vanilla extract
1. In a small bowl, mix cornstarch and 2 tablespoons cream into a slurry. Set aside.
2. Heat sugar, bourbon, and the remaining cream in a pan over medium heat to dissolve sugar and burn off the alcohol. Once sugar is dissolved and alcohol has burned off (bubbling will be at a minimum), add slurry. Stir until the cream thickens. To get rid of lumps, strain through a chinois or fine-mesh strainer.
Let it cool, use as a dip (like for the Five-Spice Apple Fritters), then store for the next dessert rager.
* A certain brand that rhymes with “Smack Saniels” works, if you want a suggestion