Sauces can make for knockout embellishments to a plethora of entrees and desserts. They add a charming touch, while elevating the dish greatly. Drizzled over endless options such as puddings, cakes, pancakes and more, dishes draped in rich sauces spell indulgence.
And when you spike a lovely homemade caramel sauce with splashes of your favourite spirit, such as a good blended or single malt whisky, you have reinvented it completely! For instance, bourbon is an extremely versatile and complements a whiskey caramel sauce with its sweetness and hints of caramel. Its rich flavour from aged oak barrels makes it the perfect ingredient for sauces.
Here is a simple and quick recipe to whip up a boozy, buttery whisky caramel sauce that will leave your guests craving more.
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In a heavy bottomed saucepan, melt the butter. Add the brown sugar, whisk it and bring the mix to a boil. Simmer until the sugar melts and caramelizes. Add the whisky, salt and vanilla. Simmer further for 4 - 5 minutes and stir it frequently.
Pour the heavy cream into the saucepan carefully and let it reduce for about 15 – 20 minutes. As the sauce thickens gradually, keep stirring it. Test the thickness of the caramel on the back of a spoon for the consistency, which is key. It should be dense enough for it to stick to . Remove the saucepan from the heat and allow it to cool. Then pour the sauce into individual mason jars and store in the refrigerator for up to a week or two.Treat yourself with this delicious whisky caramel sauce over ice-cream, cake or anything you prefer. What’s not to love? You’ll want this whiskey caramel sauce on practically everything!
Blood and Sand – now that’s a cocktail name which will make you think twice before ordering one.
Tom Lehrer may have never ended up poisoning pigeons in the park but he did end up spiking the dr