From candied apples to ice creams and paleo brownies, caramel sauce is indeed a blissfully sweet yet slightly salty topping loved by one and all. But have you ever wondered if you could add a dash of your favorite whisky to it?
Caramel’s texture alone makes it appear like an intimidating recipe to try at home. Indeed, there are a several complicated recipes out there for salted caramel whisky sauce. However, here’s a simple one that takes just four ingredients and half an hour of your time.
Over moderate heat, cook sugar with a tablespoon of water in the saucepan until it begins to melt. The sugar will transform into caramel and turn deep amber in colour. Remove from heat and add the Scotch whisky, butter and salt carefully. Remember, the caramel will be awfully hot and will burn your skin in case of accidental contact. The caramel will steam vigorously and soon harden. Keep cooking over moderately low heat and stir until the caramel dissolves. Serve warm or cool and refrigerate until it is ready to use. When ready to use, bring the sauce to room temperature or gently rewarm.
Now that you know that making whisky caramel sauce is not actually tough, go ahead and drizzle your favorite dessert with this sauce and enjoy!
The Serpent’s Tooth, like the name suggests, is a cocktail with a bite.
Let’s get down to the brass tacks without much ado.