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Salted Whiskey Caramel Sauce

September 25, 2012 · 14 Comments

I’m sorry chocolate. I’m even sorry Peanut butter, but there’s a new favorite flavor making my taste buds do the “happy dance.” Earlier this summer I made Sea Salt Caramel Ice Cream, and from the first melty spoonful I was hooked. I have a new-found appreciation for salted caramel and the delicate steps that require you to keep your eye on mounds of sugar that disappear as quickly as they are created. What makes caramel stand out above the rest, and give it that touch of “gourmet” is the sea salt. It’s the perfect combination of bitterness, rich sweetness, and slight saltines. I like to take my caramel to a deep mahogany color only because I feel it possesses different levels of flavor, but you can add the cream when the sugar is a lighter shade if you prefer a tamer flavor.

Serve warm over a scoop of ice cream and apple pie and let yourself escape to a whole new fall flavored world!I just love this deep rich caramel color…to me its the color of Fall.

Be very careful when adding the cream, the sugar will bubble furiously, so add a little bit at a time.

The kicker for this caramel is not only the sea salt but the addition of Honey Whiskey.

If you need one thing on hand this Fall, it has to be salted caramel sauce. It’ll make all your fall favorites even more rich in flavor!

 


Salted Whiskey Caramel Sauce

Ingredients {Makes 1 1/4 cups}

1/2 cup – Heavy Cream {room temperature}

1 cup – Granulated Sugar

1/4 teaspoon – Sea Salt

1/4 cup – Whiskey or Bourbon { I used my favorite Honey Whiskey because of its smoothness but choose your favorite liquor. You might even want to try apple juice, coffee, or brandy}

Recipe 

Set the cream and sugar near the stove. Put 2 tablespoons of the sugar in heavy saucepan over medium-high heat. Once the sugar begins to melt around the edges and turns amber in places {about 2 minutes} gently stir and add another 2 tablespoons of the sugar. Continue this process stirring constantly making sure the sugar is dissolved before each addition. Watch the sugar it will darken.

When the caramel turns a dark mahogany, remove the pan from the heat and slowly pour the cream. {It will steam and bubble over so be careful!} Once the bubbling slows down, continue adding the cream stirring gently until it is all combined. {If you have lumps, heat the caramel over low heat until it is smooth again.}

Stir in the salt, and let cool until just warm and add the whiskey. Transfer to a container and refrigerate. Re-heat whenever you want to use it.

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Filed In: Desserts, Food, Recipes / Tagged: caramel, caramel ice cream, caramel sauce, dessert, salted caramel sauce, whiskey desserts

Comments

  1. thetreatboutique says

    September 25, 2012 at 12:49 pm

    Looks delish!

    Reply
  2. Veronica Sheppard says

    September 25, 2012 at 4:20 pm

    Great idea!

    Reply
  3. Diana says

    September 25, 2012 at 9:18 pm

    Thank you!

    Reply
  4. aimee says

    September 26, 2012 at 1:32 am

    Oooo!! What a great idea!!
    – Aimee
    DIY Blog: SwellMayde

    Reply
  5. Cara says

    September 26, 2012 at 9:34 am

    looks divine!

    Reply

Trackbacks

  1. “Punkin Ale” Cupcakes with Salted Whiskey Caramel Frosting | The Dreamery says:
    September 26, 2012 at 10:35 am

    […] Post navigation ← Salted Whiskey Caramel Sauce […]

    Reply
  2. I Scream for Ice Scream {Dark Chocolate Pumpkin Chai} | The Dreamery says:
    September 27, 2012 at 9:41 am

    […] Nothing makes a better topping for ice cream than some warm salted caramel sauce! […]

    Reply
  3. My Weekend {Home for the Holidays} | The Dreamery says:
    November 26, 2012 at 4:04 am

    […] pie that I decided to make a twist for my family, replacing the apples with pears. I spread some caramel sauce on the bottom of the pie crust and layered cranberry compote between two generous layers of pears. […]

    Reply
  4. Browned Butter Apple and Berry Crumble Pie | The Dreamery says:
    November 5, 2013 at 4:10 am

    […] I’m bringing back the liquor. It makes this and this taste so much […]

    Reply
  5. In the Kitchen {Thanksgiving Desserts} | The Dreamery says:
    November 19, 2013 at 8:35 am

    […] been too long since I’ve made this spiked caramel, which would pair lovely with a honey and whiskey apple […]

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  6. Pumpkin Ale Caramel Sauce | The Dreamery says:
    September 25, 2014 at 6:06 am

    […] thing you need on hand this fall is caramel. I first became hooked on salted caramel after I made this boozy version, and this ale one will make all your seasonal favorites even richer. I like the depth of flavor […]

    Reply
  7. Spotlight on: 2 Chicks with Chocolate | The Dreamery says:
    November 20, 2014 at 6:01 am

    […] sweet with distinct spicy after notes, definitely for the heat lover. Of course I love myself a spiked caramel, there’s something that whiskey does to caramel that makes it even more decadent. Which […]

    Reply
  8. Caramel Apple & Plum Pies with a Sugar Cookie Crust – Dreamery Events says:
    November 9, 2016 at 3:02 pm

    […] cup {or 3/4 cup if you prefer a sweeter pie} – Salted Whiskey Caramel Sauce {recipe here or use your […]

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  9. Kentucky Bourbon Brown Butter Cake – Dreamery Events says:
    August 4, 2017 at 3:27 am

    […] Salted Caramel Whiskey Glaze – Recipe Here […]

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