I am apparently at a loss for words today. I think all I really have to say is “ZOMG, whiskey caramel sauce!” I first made the whiskey caramel sauce a few months ago, and I’ve been sitting on the recipe ever since!
There are two basic ways to make caramel: the dry method and the wet method. The dry method involves slowly heating sugar until it melts, while the wet method involves heating sugar dissolved in water until the water evaporates. This recipe uses the wet method for making caramel. Sugar and water are heated and reduced until golden brown. And then heavy cream, whiskey, and a bit of salt are added to make the caramel sauce.
This recipe is super-easy to make; it just takes a little bit of patience. The caramel can be used the same day or stored in glass jars. When sealed, the caramel can be stored for 3 months without refrigeration. But, once opened, should be consumed within a week (if it lasts that long!).
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading!
Whiskey Caramel Sauce
Yield: About 3/4 cup caramel sauce
Being by assembling your ingredients.
You are going to need:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup heavy cream, at room temperature
- 6 tablespoons whiskey, at room temperature
- 1/4 tsp salt
You are also going to need:
- Large saucepan
- Pastry brush
- Cold water
- Small glass jar (canning jars work best)
First, pour the water in your saucepan, and add the sugar. Place the pan over medium-high heat.
Heat the mixture until the sugar dissolves, stirring occasionally with a wire whisk, as the water begins to boil.
Heat the boiling sugar mixture for approximately 5 minutes, occasionally swirling the saucepan to distribute the heat, until it turns a light amber color. Do not stir the sugar mixture at this point. Remove from the heat.
Quick tip: To keep sugar crystals from sticking to the sides of the pan, you can occasionally brush the sides with a pastry dipped in cold water.
Stir in the heavy cream, whiskey, and salt. The mixture will bubble up and steam, and the caramel will harden slightly.
Return the pan to the heat and simmer, stirring occasionally until the caramel sauce is smooth.
Let cool slightly at room temperature, then store in a glass jar.
If using canning jars, pour caramel in to the jar and seal. Let the caramel cool until the buttons are depressed. Any jars with buttons that are not depressed should be refrigerated and consumed first.
Store sealed jars at room temperature for up to 3 months. Store opened (or unsealed) jars in the refrigerator for up to one week. To reheat the sauce, microwave the jar (uncovered) for about 30 seconds.