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Caramel Sauce
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Whiskey Salted Caramel Sauce

Sweet, buttery, smooth caramel sauce with a hint of whiskey and salt
Course Dessert
Cuisine American
Keyword whiskey salted caramel
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Servings 10
Author Paul (Scoffs and Feasts)

Equipment

  • 1 Heavy Bottomed Stainless Steel Saucepan

Ingredients

  • 150 g white caster sugar (or granulated sugar)
  • 100 ml double cream
  • 50 g unsalted butter
  • 1 tsp good quality vanilla extract
  • 1-2 tbsp water
  • 1 tsp salt
  • 1 tsp bourbon whiskey

Instructions

  • Measure out all your ingredients
  • Place sugar in saucepan along with the water and heat gently on medium until the sugar dissolves - DO NOT STIR
  • Once sugar is dissolved, increase heat to medium high and cook for around 10 mins until mixture starts to turn light golden in colour
  • Watch the mixture carefully as it darkens quickly and can burn quickly - turn off heat at desired caramel colour
  • Add cream, butter, salt and whiskey and stir until melted and combined - stand back as mixture can steam and spit
  • Let cool for 15 minutes before decanting into a jar, ready for use