Spiced whisky caramel sauce
Make this boozy spiced caramel sauce in just 15 minutes and enhance your desserts this Christmas. Recipe and image courtesy of Robert Welch, robertwelch.com
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Makes 1 x 370g jar
Ingredients
- 160g Soft brown sugar (e.g. light muscovado)
- ½ tsp Ground cinnamon
- ¼ tsp Ground cardamom
- 120g Unsalted butter (cubed)
- 1 tsp Vanilla extract
- 100ml Doublecream
- Pinch coarse sea salt
- 2 tbsp Whisky
Method
Step 1
Add the sugar to a heavy bottomed pan with 4 tbsp water and heat over a moderate heat until the sugar has melted and formed a rich bubbling syrup (approx. 3-5 minutes). The sugar should feel smooth and not grainy when stirred.
Step 2
Turn the heat to low and whisk in the butter, cinnamon, cardamom and vanilla extract. Increase the heat to medium-high and allow the syrup to bubble away for a few minutes until it begins to thicken slightly. Watch carefully to avoid burning and reduce the heat if necessary.
Step 3
Remove the pan from the heat and stir through the double cream, salt and whisky. The caramel should be runny – it will thicken when cooled.
Step 4
Serve warm over puddings or pour into sterilised jars if gifting.
