I have the best caramel sauce recipe, and the reason why it is the best is because it is made with whiskey. It is smooth and creamy with just a hint of salt, and the flavor of the whiskey balances out all the sweetness from the brown sugar. Trust me, it requires a bit of willpower to stop myself from consuming this caramel sauce by the spoonful straight from the jar.
The good news is that caramel is easy to make, and it can even be made in larger batches without any additional effort. The process takes about 30 minutes, one pan, just six ingredients, and a bunch of stirring. Anyone can do it – and you probably have all of the ingredients at home already.
I used this caramel sauce in my recipe for Millionaire’s Shortbread Cookies, and it is also wonderful in brownies, in chocolate bark, on ice cream, or drizzled over cake. You could also thicken it a bit more and roll it out to make caramels.
This caramel sauce is a wonderful holiday gift for friends, co-workers, or anyone with a sweet tooth. And wouldn’t it be an exciting thing to receive in a gift exchange? Just make a big batch and package it up in mason jars with bows tied around them. It’s easy and inexpensive, and I think people tend to love homemade gifts just a little bit more.
My husband is a big fan of whiskey, but he buys me my own special (less expensive) whiskey to cook with so that I am not dipping into his stash. I recommend using Four Roses or Old Granddad – something without Rye.
Yields about 1 cup
30 minCook Time
30 minTotal Time
- 1/4 cup Whiskey
- 1 cup Brown Sugar
- 1/2 cup Butter
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt
- 1 tablespoon Vanilla
- Melt the butter in a saucepan over medium heat. Then add the sugar and whisk until melted.
- Add the whiskey, salt, and vanilla. Let simmer steadily for 5 minutes, stirring frequently.
- Add the cream and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened. Stir every few minutes. You want the caramel to be thick enough to for a thick layer to stick on the back of a spoon.
- Pour the sauce into mason jars and store in the fridge for up to a week, or use it in a recipe.