Caramel Whiskey Glaze Recipes

THE BEST CARAMEL SAUCE RECIPE (WITH WHISKEY)

Steps:

• Melt the butter in a saucepan over medium heat. Then add the sugar and whisk until melted.
• Add the whiskey, salt, and vanilla. Let simmer steadily for 5 minutes, stirring frequently.
• Add the cream and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened. Stir every few minutes. You want the caramel to be thick enough to for a thick layer to stick on the back of a spoon.
• Pour the sauce into mason jars and store in the fridge for up to a week, or use it in a recipe.

MOUTHWATERING WHISKEY GRILL GLAZE

Steps:

• In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes.
• Remove from heat and pour over grilled meats as desired.

WHISKEY-GLAZED PECANS

Steps:

• Preheat oven to 300°. In a microwave-safe bowl, combine butter, brown sugar and whiskey; microwave, covered, on high for 30-60 seconds or until butter is melted; stir until smooth., Place pecans in a small bowl; drizzle with butter mixture and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 30-35 minutes or lightly browned, stirring occasionally. Sprinkle with salt. Cool completely. Store in an airtight container.

4-INGREDIENT BOURBON CARAMEL SAUCE

Steps:

• Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
• Turn off burner and remove from heat and slowly add cream while stirring.
• Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
• Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.

WHISKEY-GLAZED HAM

Steps:

• Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
• Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
• Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
• Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
• Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
• Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

CARAMEL WHISKEY GLAZE

Steps:

• In small sauce pan, heat butter and brown sugar over med/low. Stir until sugar is completely dissolved and starting to caramelize. Turn heat to low and carefully add whiskey to the pan. If flaming occurs, remove from heat, stir, and slowly return to burner. Gradually add heavy cream and increase to medium heat until sauce starts to simmer. Allow simmer over controlled heat for 8-10 minutes until thickened. Pour and enjoy!