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!
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