A little bit of drizzle of caramel sauce instantly upgrades your homemade cake. This whiskey flavored caramel sauce is really irresistible.
Sugar, 7 oz (200g)
Water, 3 tbs
Heavy cream, 3.5 oz (100cc)
Butter, 2 tbs
Whiskey, 4 tbs
Two pinches of salt
1 ts of vanilla extract
Make sure that you have everything ready before starting to heat the pan. Caramel can be surprisingly quickly burn and get too bitter.
What to do:
1) Pour sugar and water in a heavy-bottomed saucepan and heat over medium heat.
Gently swirl the pan to melt sugar but do not slosh the sugar up the sides of the pan. Do not stir otherwise sugar may get crystallized.
2) As the mixture is boiling, keep swirling the pan gently so that sugar is cooked evenly.
Enjoy watching the sugar changing its color. First it becomes light golden color, and turns in chestnuts brown.
3) When the color becomes like dark amber, immediately stop heating and add butter. Mix well with a woody spoon.
Then add heavy cream and mix. Be careful, the content is very hot so it will bubble violently!
4) Add salt, vanilla and whiskey. I like to use bourbon or rye whiskey, probably not scotch.
The sauce may look too watery while still hot, but it will be thickened when cooled a bit. Once cooled, store the sauce in an airtight container in a fridge. I guess you can keep it for a few weeks but it’s always gone quickly so I’m not sure.
Drizzle this sauce over cake, pie, ice cream, crepe, pancake, custard pudding or anything you like. Warm before serving.