Whiskey Caramel Sauce: How To Make It And Its Uses
Image Credit: Bell'alimento

Sweet confections spiked with a splash of booze has always been a classic feeling associated with celebrating festive times. Not always is there going to be an occasion for you to add a splodge of rum to your brownies or flambe your crepes. However, making something in a small batch, that you can eat with pretty much anything from toast to oatmeal or even drizzle over cinnamon rolls or pancakes, is one that can be enjoyed pretty much any time.

This whiskey caramel recipe is perfect to use in-between layers of chocolate cake, pour ribbons of, over banana bread and even enjoy with a bowl of biting cold vanilla ice cream. What’s most interesting about this whiskey caramel is the rich bourbon flavour deepening even further when added to the cream, sugar and butter to create a glossy brown liquid that resembles molasses. Placing a tiny bowl to use as a dipper on your dessert platter for fruit, marshmallows, pretzel sticks and vanilla wafers is also the perfect way to add a touch of booze to an otherwise innocent platter. Here is how you can make a jar of your own:


Image Credits: Restless Chipotle


  • ¼ cup bourbon
  • 1 cup soft butter
  • 1 cup heavy cream
  • 2 cups brown sugar
  • 1 pinch salt
  • 1 teaspoon vanilla essence


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Making Caramel At Home? Be Wary Of These Mistakes

  • Place all the ingredients except the whiskey in a heavy bottomed saucepan and allow everything to slowly melt together.
  • Increase the heat once the mixture is homogenous and bring the caramel to a boil. Reduce the heat and allow the caramel to simmer for 2-3 minutes before taking it off the heat and stirring it for a few seconds.
  • Add the bourbon and mix well to combine, to let the alcohol be absorbed completely by the caramel. Cool and bring to room temperature before storing in glass jars and refrigerating for up to two weeks.