Friday, 16 January 2015

Caramel Whiskey Sauce

Happy Friday! Going to any parties this weekend and suddenly remembered that you need a hostess gift STAT? Look no further! In a similar (the exact same) situation, I whipped up this recipe in about 10 minutes. Given a few hours to cool, you'll have a delicious, party ready sauce to go with any dessert (or lick off the spoon).

Place a medium sized pot over a low heat and add all of the ingredients except the whiskey. Stir constantly until the mixture is melted and combined. Turn the heat on medium-high, bring to a boil, and lower the heat slightly, boiling the mix for 3 minutes. *This gives the sugar, cream, and butter time to mix and start to candy but keep an eye on the heat - if it's too high, everything will start to separate and burn to the bottom of the pan.

Removing the pot from the stove, add the whiskey, stirring constantly as the mixture will boil back up with the addition. Let the sauce cool slightly, pour into individual (or one large) jars, and place in the fridge for 1-2 hours or overnight if possible. *Don't worry that it is super runny, the sauce will be thicker, the colder it is and can alternatively, be warmed up to achieve a thinner consistency. Enjoy! 


- Butter, unsalted - 1
- Sugar, light brown - 2 c

- Heavy cream
 - 1 c
- Salt - 1/8 tsp
- Whiskey - 1/4 c

Makes four 5-ounce jars

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