Caramelwhiskeysauce Recipes
WHISKY CARAMEL SAUCE
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Scotch Dairy Dessert Valentine's Day Spirit Whiskey Butter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
- Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
- Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
- Cool sauce to warm.
THE BEST CARAMEL SAUCE RECIPE (WITH WHISKEY)
This is the very best caramel sauce recipe - and the secret ingredient is a touch of whiskey. I use this sauce in recipes, over ice cream, and on top of desserts.
Provided by Kit
Time 30m
Number Of Ingredients 6
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.
CARAMEL & WHISKY SAUCE
This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts
Provided by Good Food team
Categories Treat
Time 20m
Yield Makes 3 x 330ml jars
Number Of Ingredients 6
Steps:
- Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts - make sure you don't boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium
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- Turn the burner on to medium-high heat. Then — this is very important — do not stir or touch the pan until the sugar has caramelized. The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
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