- ¼ cup Water
- 1¼ cups Granulated sugar
- 3 tbsp Corn syruplight
- ¾ cup Heavy creamslightly warmed
- 3 tbsp Salted butterat room temperature, cubed
- ¼ tsp Sea saltfine
- 2 tbsp Whiskeyor bourbon (optional)
Whiskey Caramel Sauce
There is only one thing better than caramel sauce in my opinion and that’s Whiskey Caramel Sauce! This sauce is super easy to make but I do advise that you keep a close eye on the caramel while it cooks, as it can go from perfectly caramelized to burnt in a second if you’re not paying attention.
Start by making caramel from water, sugar and corn oil. Simmer over medium heat for about 5 minutes. Whisk in butter until it melts. Then add cream and salt. Depending on your salt preference, you can increase salt by ½ a teaspoon if using unsalted butter and 1 teaspoon if omit the booze and make plain salted caramel instead. This whiskey sauce will keep in a glass jar in the refrigerator for up to two weeks. Enjoy!
To make Whiskey Caramel Sauce, you will need the following ingredients:
Steps to make Whiskey Caramel Sauce
1 | Make caramel | 1 |
Place ¼ cup of water in a saucepan with high sides and a heavy bottom. Add 1¼ cups of sugar in a mound in the center. | ||
2 | Add corn syrup | 1 |
Gently drizzle 3 tablespoons of corn syrup over the sugar. | ||
3 | Heat | 5 |
Cover the saucepan with a lid and heat over medium-high heat for about 5 minutes until the mixture starts to bubble. | ||
4 | Simmer | 3 |
Take the lid off the saucepan and simmer, while swirling the pan occasionally to ensure even cooking. Continue to simmer until the sugar turns light amber brown in color and an instant read thermometer reads 350-360 °F. | ||
5 | Add butter | 1 |
Add 3 tablespoons of butter cubes and whisk until the butter is completely melted and combined with the caramel. | ||
6 | Add cream and salt | 1 |
Remove the saucepan from the heat and add ¾ cup of cream and ¼ teaspoon of sea salt. Whisk continuously until the cream is fully incorporated and the caramel is smooth. If the consistency is too thin, return the saucepan to the heat and boil for 1 minute. | ||
7 | Cool and add whiskey | 5 |
Leave the caramel cool for about 5 minutes before whisking in 2 tablespoons of whiskey (or bourbon). | ||
8 | Serve | |
Heat slightly before serving. Store the sauce in glass jars in the refrigerator for up to two weeks. | ||
Recipe Reviews
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