My husband hates caramel and it’s a major problem in our relationship. Most of the time it’s actually fine because I get all the good stuff to myself, except sometimes he forgets to hate caramel and then he eats all my Milk Duds and we have a situation on our hands.
My husband loves whiskey and that’s not a problem at all because so do I.
One day I made whiskey caramel sauce and my husband loved it so much, I’m now afraid he’s going to love caramel and I’ll have to share my ice cream and caramel corn and Caramello bars.
I tell you this to warn you: if you take someone who says they don’t like caramel and then give them whiskey caramel sauce, they might turn into a caramel monster and it will be all your fault. But I think you should anyway because this stuff is just so good and the recipe makes so much you have to share it.
A few years ago I saw a recipe for Jack Daniels caramel candy and the thought of trying the recipe has stuck with me. So a few weeks ago, I decided I wanted to try it, except I wanted a liquid sauce version I could put on cake and ice cream and into a glass to drink with a straw. I found a few versions and ended up using a modification of this one.
It comes out thick and gooey and delicious. I put it on cupcakes for our neighborhood block party and now I have a bunch of new friends, so I think the general population will give it a thumbs up. Keep half for yourself and put the rest in cute bottles for Christmas, hostess gifts, or just to make a friend’s day a little brighter, sweeter and whiskier.
Combine butter, brown sugar, cream and salt in a medium sauce pan. Heat over low-medium heat until everything is melted and combined. Drizzle in the vanilla.
Turn up the heat to high until the mixture boils, and let it bubble for a minute or two. Then turn down the heat to medium high and let it boil for another 4-5 minutes (this will help the mixture thicken).
When the caramel is a thickness you like, take the pot off the burner and pour in the whiskey, stirring as you go.
Let the mixture cool, then pour into glass jars, tupperware, your coffee, your mouth whatever. Let the mixture cool completely before you put it in the refrigerator. It will keep for up to two weeks, but be sure not to keep it in the coldest part of the fridge (usually the top) as that will cause the sauce to thicken too much and get a little grainy.
It’s really as simple as that, and then you have delicious, buttery caramel to drizzle over pie, cookies, you name it. Now if I could just get my husband to stop sneaking spoonfuls…