Caramelwhiskeysauce Recipes

THE BEST CARAMEL SAUCE RECIPE (WITH WHISKEY)

Steps:

• Melt the butter in a saucepan over medium heat. Then add the sugar and whisk until melted.
• Add the whiskey, salt, and vanilla. Let simmer steadily for 5 minutes, stirring frequently.
• Add the cream and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened. Stir every few minutes. You want the caramel to be thick enough to for a thick layer to stick on the back of a spoon.
• Pour the sauce into mason jars and store in the fridge for up to a week, or use it in a recipe.

WHISKY CARAMEL SAUCE

Steps:

• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
• Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
• Cool sauce to warm.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE

Steps:

• Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight.
• Preheat oven to 350°F. Grease 10-inch cast iron skillet with nonstick cooking spray.
• Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir.
• Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally.
• Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes.
• Meanwhile, make caramel sauce: Combine granulated sugar and ⅔ cup water in a small saucepan over medium-high heat.
• Stir continuously until sugar dissolves.
• Simmer, not stirring, until sugar mixture is golden, about 18 minutes.
• Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste.
• Serve bread pudding warm with caramel-whiskey sauce.

IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE

Steps:

• Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
• Cook an additional 15 minutes or until golden (do not stir).
• Remove from heat.
• Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
• Cool slightly, and stir in whiskey and milk.
• Pudding: Preheat oven to 350F.
• Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
• Bake bread at 350F for 10 minutes or until lightly toasted.
• Cut bread into 1/2-inch cubes, and set aside.
• Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
• Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
• Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
• Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
• Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
• Bake at 350F for 35 minutes or until set.
• Serve warm with Caramel-Whiskey Sauce.
• *Substitute1/4 cup apple juice for the Irish whiskey, if desired.

CARAMEL & WHISKY SAUCE

Steps:

• Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts - make sure you don't boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.

WHISKEY SAUCE

Steps:

• Place cream in a small saucepan over medium heat and bring to a boil. Whisk together cornstarch and water; add to cream while whisking. Bring to a boil. Whisk; let simmer for a few seconds, taking care not to burn mixture on bottom. Remove from heat; stir in the sugar and bourbon. Stir until the sugar dissolves. Let cool to room temperature.

IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE

Steps:

• Make crisps:
• Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
• Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
• Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
• Loosen crisp with a metal spatula and break into small pieces.
• Make sauce:
• Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
• Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
• Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
• Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.