Whiskey Caramel Sauce Recipe

Whiskey Caramel Sauce

1. 1

   Prepare ingredients and equipment

   Measure and have all ingredients ready. Use a heavy-bottomed saucepan (2–3 quart) and a heatproof rubber spatula or wooden spoon. Keep the 1 cup cold heavy cream in the refrigerator until needed and pour it into a small heatproof measuring cup. Have the butter cut into 6 even tablespoons.

2. 2

   Dissolve sugar

   Combine 1 cup granulated sugar, 2 tablespoons water, and 1 tablespoon corn syrup (if using) in the saucepan over medium heat. Stir gently only until the sugar is evenly moistened; then stop stirring. Swirl the pan occasionally to promote even melting.

3. 3

   Caramelize sugar

   Allow the sugar to boil and change color. Watch closely: it will go from clear to light amber in several minutes, then to a deeper amber. When it reaches a deep amber (like the color of light maple syrup to dark honey), remove the pan from the heat immediately to prevent burning.

4. 4

   Add butter carefully

   Carefully add the 6 tablespoons unsalted butter to the hot caramel in several pieces (it will sputter). Stir continuously until the butter is fully melted and incorporated and the mixture is smooth.

5. 5

   Incorporate cold cream

   Very slowly and carefully pour the 1 cup cold heavy cream into the caramel while stirring constantly. The mixture will bubble and steam vigorously; continue stirring until the sauce is smooth and uniform.

6. 6

   Return to heat and finish consistency

   Place the pan back on low heat and simmer gently for 1–2 minutes while stirring, to slightly thicken and meld flavors. Do not boil vigorously. Remove from heat.

7. 7

   Add whiskey, salt, and vanilla

   Stir in 3 tablespoons whiskey (warm it a little if very cold), 1 teaspoon fine sea salt, and 1 teaspoon vanilla extract. Taste and adjust salt or whiskey by small increments if desired. If you prefer less alcohol flavor, start with 2 tablespoons and add more after tasting.

8. 8

   Cool and store

   Let the sauce cool in the pan for 10–15 minutes, stirring occasionally. Transfer to a heatproof jar or container, cover, and refrigerate. The sauce will thicken further as it chills. Rewarm gently in a microwave (15–20 second bursts) or in a saucepan over low heat before using. Keeps up to 2 weeks refrigerated.