3.14.2017

Irish Whiskey Salted Caramel Sauce


Yeah I know......there are zillions of salted caramel sauce recipes on the interwebs. Feel free to try one of those.....but don't come crawling back here when those fail to give you an ethereal experience and make you forget that you've pared down your wardrobe to yoga pants and oversized tees to accommodate your new eat-at-home life.

Who am I kidding?!?

You can crawl, run, and leap back over here.....I won't judge.
I may, however, whisper.....#toldyouso



Here's why.........caramel sauce ain't for suckers. Really...the sugar isn't cooked long enough to hard crack stage, but that's not what I meant. You should use your best judgement and extreme caution when working with hot sugar. Even more so when you are adding liquid to scalding hot sugar.

No crop tops.
No distractions.
No children.

Oven mitts are a good idea......and clean underwear....in case the paramedics have to come because you aren't a good listener.

You've. Been. Informed.

Irish Whiskey Salted Caramel Sauce

1 cup superfine sugar
¼ cup water
6 tablespoons Irish whiskey (sub 1 tablespoon corn or agave syrup if whiskey isn't your thing)
½ cup heavy cream; not milk or half & half
2 tablespoons unsalted butter (sweet cream is my fave!)
½ teaspoon vanilla bean salt, ground or crushed to fine

Directions:
1. Using a small heavy bottom stainless steel saucepan, combine sugar & water Add syrup here, if using) and gently stir until thoroughly mixed.

2. Without stirring, bring mixture to a boil over high heat. Swirl the pot occasionally & gently. Be sure not to slosh the hot sugar up over the sides of the pan.

3. Boil the sauce until it is amber in color. That takes about 8-10 minutes, but times and temps will vary....so watch the pot.

4. Remove from heat and SLOWLY add the cream in a steady stream while stirring CONSTANTLY. A friend, that isn't a kid, wearing a crop top, or being a distraction is a good idea at this point. Stir until the white streaks are gone. Add whiskey and stir to combine.

5. Add butter & vanilla bean salt and stir until you have a smooth & shiny sauce.

6. Cool to room temperature before eating.

7. Store in an airtight glass jar in the fridge up to 3 days. If there's any left....

Use this sauce to make an Irish coffee sundae with my delicious no-churn coffee ice cream!




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