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Monday, July 28, 2014

Chew on This | Salted Caramel Whiskey Sauce

The Husband had a birthday earlier in the month. We celebrated his happy day several times over the days surrounding his actual birthday and then also on his true birth day. It was delightful! He was loved on by dear family and friends, which is always so precious and kind, and which he appreciates so much.

On one of those celebratory days, I made him all of his favorites for dinner. And for dessert, he specifically asked for a spice cake with cream cheese frosting. No problem - but I wasn't going to just leave it at that. I doctored up the frosting, added sugared pecans, and drizzled the cake with most delicious Salted Caramel Whiskey Sauce. Holy moly! 

Cake and frosting recipes will come later. However, this. This sauce is to kill for. No joke! You really do need to have this recipe in your life right now.

You're welcome.

It is perfect for so many things, so, you may notice that several furture posts will include this delectable sauce. I just can't seem to lose my taste for it (not that I'm trying too hard). Enjoy!


Here's our recipe:

Salted Caramel Whiskey Sauce
1 C granulated sugar
1/4 C water
6 T whiskey
3/4 C heavy cream
1 t Kosher salt

In a heavy bottomed sauce pan, bring your sugar and water to a boil. Stir constantly only until sugar is dissolved. Once sugar is dissolved, allow the mixture to boil, undisturbed, until the syrup turns a deep golden caramel color. Remove the pan from the heat and add your whiskey, cream, and salt. Your mixture will violently bubble, so be careful! The mixture will then seize up and harden a bit - at this point, return the pan to the heat (turning the temperature down to simmer) and allow the caramel to simmer while you're continuously stirring until mixture becomes smooth. Once smooth and silky, take the pan off the heat and allow the caramel to cool about 5-10 minutes before drizzling over ice cream, cake, pie…or any other dessert you desire.

Store any left over caramel sauce in a glass container, with a tight fighting lid, in the refrigerator. The sauce will harden slightly in the refrigerator but only needs a few minutes at room temperature to loosen and become pourable. Sauce can be stored in the refrigerator for a month.

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