Caramel Sauce (Whiskey)

Whiskey and Caramel went into a bar and they came out sauced! Seriously sauced. Okay okay so then went into a pot instead but the results are the same. This is one boozy sauce that besides eating it by the spoonful (are you not supposed to do that?) it’s amazing drizzled on all sorts of sweet treats. Great on ice cream, cake, brownies, doughnuts or just a spoonful into your coffee because you’re really not going to be able to resist.

1 cup raw extra fine sugar
¼cup water
½ cup heavy whipping cream
2 Tbsp. unsalted butter
¼ teaspoon Kosher salt
¼ cup Irish whiskey

Into a large heavy bottom sauce pan add sugar and water. Using a wooden spoon, stir until combined. Cook, stirring continually, over medium-high heat until mixture boils. Then leave alone until mixture turns into a caramel/amber colour. Remove pan from heat when colour is achieved.

While sugar is cooking, into a separate sauce pan add: cream, butter and salt. Cook over medium heat until warmed through and butter has melted.

When amber colour has been achieved, CAREFULLY and SLOWLY pour cream mixture into pot. Mixture will bubble furiously, gently stir using a silicon spatula and continue to stir until well combined.

Once combined, add whiskey and stir to combine. Set aside to cool slightly and then use as desired.

Refrigerate any un-used portion, once mixture has cooled. Re-heat prior to using.

Makes about 1 cup.