Whiskey Caramel Sauce
Father’s Day, or any occasion really (like Tuesday), is just better with a little whiskey caramel sauce to drizzle on top of your ice cream, on top of brownies, over fresh fruit, or to lick right off the spoon. Not to mention packaged in a glass jar it also makes a great hostess gift or a little bonus Father’s Day gift. I packaged the whiskey sauce with a bottle of beer and a little glass jar of the same whiskey that I used in the sauce. It’s a trio that most any dad would love!
Caramel sauce is super easy to make but just be sure to watch it. It goes from golden brown to dark, amber and even burnt very quickly. There is a very fine line. I like to add cream and butter to mine for a luscious texture and you do that part off the heat. A pinch of salt and a few Tablespoons of whiskey gives this caramel sauce the extra depth of flavor I was hoping for.
So break out the pan and give this little caramel delight a try. You will be surprised how easy it is!
- 1 cup sugar
- 1/2 cup water
- 1/3 cup heavy cream, room temperature
- 1/4 teaspoon Kosher salt
- 2 Tablespoons unsalted butter, room temperature
- 3 Tablespoons bourbon whiskey
- In a small, heavy sauce pan add the sugar and water and stir to combine over moderate heat.
- Bring to a low boil and cook, without stirring, until thick bubbles have formed and it's amber in color.
- Remove from heat and add in the heavy cream. Stir to combine. Add remaining ingredients and then pour into a glass container and refrigerate until ready to serve. Will thicken as it cools.