Description
This whisky caramel sauce has so many uses! Try it drizzled over pancakes, a warm slice of banana bread, or even an apple pie. Enjoy!
Ingredients
Scale
- 60g butter
- 20ml whisky
- 1 1/4c light muscarvado sugar
- 1/2 c thickened cream
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt flakes
Instructions
- In a small saucepan, melt the butter on low heat.
- Add the whisky and cook gently for 1 minute.
- Add the sugar to the butter mixture and continue stirring until the sugar dissolves.
- Increase the temperature to low – medium heat and add the cream and vanilla.
- Stir continuously until you are left with a shiny, golden color, silky smooth sauce.
- Leave to cool for at least 10 minutes before transferring to sterilized preserving jars.
- Drizzle the finished sauce generously over your favorite dessert or simply some homemade vanilla ice cream.
Notes
This whisky caramel sauce will thicken as it cools. I use it warm to drizzle over cakes and desserts like this French toast pudding. A cool (and thicker) caramel sauce is delicious over a pavlova.
To test if your sugar has dissolved, run a little sauce up the side of your saucepan. You’ll then be able to see if it’s grainy or not. If it is, just cook for a little bit longer.
Want to make a butterscotch sauce that’s a little more child-friendly? Just omit the alcohol. Same goes for whisky lovers, 30-40ml may be more your style. Feel free to increase or decrease depending on your taste.
Nutrition
- Serving Size:
- Calories: 111
- Sugar: 16.3 g
- Sodium: 83.7 mg
- Fat: 4.7 g
- Carbohydrates: 16.5 g
- Protein: 0.2 g
- Cholesterol: 13.1 mg