Fruit In Caramel And Whiskey Sauce Recipes

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BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

Serve whiskey Sauce over bread pudding - a flavorful dessert made with eggs, vanilla and whipped cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 17

4 large whole eggs
1 large egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping (heavy) cream
1 tablespoon vanilla
1 teaspoon ground cinnamon
12 oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
1/2 cup raisins, if desired
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/2 cup butter or margarine
2 tablespoons water
1 large egg
1 cup sugar
2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
  • In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
  • In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
  • Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
  • Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 190 mg, Fat 5 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 36 g, TransFat 1 1/2 g

THE BEST CARAMEL SAUCE RECIPE (WITH WHISKEY)



The Best Caramel Sauce Recipe (with Whiskey) image

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

1/4 cup Whiskey
1 cup Brown Sugar
1/2 cup Butter
1/2 cup Heavy Cream
1/2 teaspoon Salt
1 tablespoon Vanilla

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.

WHISKY CARAMEL SAUCE



Whisky Caramel Sauce image

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

1 cup granulated sugar
1/3 cup Scotch whisky
3 tablespoons unsalted butter, softened
Pinch of salt

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.

GRILLED PEACH SUNDAES WITH BOOZY CARAMEL SAUCE



Grilled Peach Sundaes with Boozy Caramel Sauce image

Fire up the flames for fresh and juicy Grilled Peach Sundaes topped with a quick-fix homemade boozy caramel sauce.

Provided by Kelly Senyei

Time 15m

Number Of Ingredients 8

4 Tablespoons (1/2 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 cup heavy cream
1 teaspoon vanilla extract
1 Tablespoon bourbon, whiskey or other liquor
4 medium peaches
Vanilla ice cream, for serving

Steps:

  • Add the butter to a medium saucepan set over medium heat and cook until melted.
  • Stir in the sugar, salt and heavy cream until it's well-combined then bring the mixture to a boil, scraping down the sides with a rubber spatula as needed, and boil it for 4 to 5 minutes.
  • Remove the caramel from the heat and stir in the vanilla extract and bourbon. Set the sauce aside to cool slightly. (It will thicken as it cools.)
  • Oil the grill then halve the peaches and remove the pits. Arrange the peaches on the grill, cut side down, and grill until warm and caramelized.
  • Transfer the peaches to serving plates, top each with a scoop of ice cream and drizzle with caramel sauce. Serve immediately.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 185 kcal, Carbohydrate 20 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 152 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

CARAMEL & WHISKY SAUCE



Caramel & whisky sauce image

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

200g butter
140g soft brown sugar
397g can condensed milk
397g can caramel (we used Carnation)
1 tsp ground ginger
150ml whisky

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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