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Irish Whiskey Caramel Sauce Recipe
Whip up this decadent Irish Whiskey Caramel Sauce Recipe for a deeply delicious buttery sweet topping elevated by the kick of Irish whiskey.
👥 16 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- whisk
- stove
- microwave
📝 Preparation Steps
1
Place the O’Driscoll’s Irish Whiskey in a wide, shallow pan and bring to a simmer over high heat. Continue to cook until the liquid is reduced to ½ cup (4 fl oz/120 ml). Remove from the heat and set aside to cool down.
2
In a medium, high-sided, heavy bottomed saucepan, combine the sugar and water and cook gently, stirring occasionally, over medium heat until the sugar is dissolved.
3
Turn the heat up to medium high and let the mixture simmer without stirring at all (but watch it carefully) until it turns a dark amber and smells a touch smokey but not burned, about ⏱️ 8 - 10 minutes.
4
Remove from the heat and immediately (but very carefully) pour in the heavy cream and whisk. Mind your hands as the mixture will boil vigorously.
5
Once it has settled, return to medium heat and stir in the butter.
6
Let cook gently for ⏱️ 1 minute, then remove from the heat and stir in the whiskey and salt.
(16 oz/450 g) granulated sugar2 cups(1 oz/28 g) butter2 tablespoonssalt1 teaspoon
7
Let cool for ⏱️ 30 minutes before transferring to a lidded jar. Store in the refrigerator for up to 3 months. To use, warm it up again on the stove or in the microwave and serve it on ice-cream, bread pudding, pavlova etc.
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