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Spiced Whisky Salted Caramel Sauce

A delicious caramel sauce that is slightly salted with Spicebox Canadian Rye Whisky and vanilla!

Difficulty: Intermediate

Servings 2 cups
Author Monica C

Ingredients

  • 2 cups Granulated Sugar
  • 1 cup Heavy Cream
  • 1/4 cup Spicebox Whisky
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Maldon Salt or any coarse salt

Instructions

  1. In a medium saucepan over med high heat, place 1/2 cup of sugar and stir continuously until it melts and becomes a slight gold colour. Constantly stir so that it keeps it from burning at the base. Once it is gold, keep adding sugar, 1/2 cup at a time, until it is well combined.

  2. Once the sugar is all done and it reaches a gentle boil, reduce the temperature to med low. While still stirring, slowly add in the vanilla extract and cream. Be careful because it can splatter around this time.

  3. Once combined, remove from heat and slowly pour in the Spicebox Whisky and salt while still stirring.

  4. Pour into a sterile container and let this sit until it reaches room temperature. This sauce can keep in a fridge for up to 2 weeks.