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Salted caramel whisky sauce

Name: Salted caramel whisky sauce
Prep time: 25 min
Total time: 25 min
Yield: Makes about 500ml
Cuisine: British recipes
Ingredients: 100g butter; 100g dark soft brown sugar; 397g tin condensed milk; 1 vanilla pod, split, seeds scraped; 75ml double cream; 4 tbsp whisky; 1 tsp sea salt flakes

Published: 24 Nov 17
Updated: 18 Mar 24

Drizzled over cakes, poured over ice cream or secretly eaten off the spoon – this boozy salted caramel sauce is the perfect gift, or decadent treat.

Use this irresistible sauce in our salted caramel loaf cake.

Easy
November 2017

Test kitchen approved

Makes about 500ml
Hands-on time 25-30 min

Drizzled over cakes, poured over ice cream or secretly eaten off the spoon – this boozy salted caramel sauce is the perfect gift, or decadent treat.

Use this irresistible sauce in our salted caramel loaf cake.

Nutrition: per serving

Calories: 390kcals
Fat: 20.9g (13.2g saturated)
Protein: 4.2g
Carbohydrates: 41.8g (41.8g sugars)
Fibre: N/A
Salt: 1.1g

Per 100g

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Ingredients

100g butter
100g dark soft brown sugar
397g tin condensed milk
1 vanilla pod, split, seeds scraped
75ml double cream
4 tbsp whisky
1 tsp sea salt flakes

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Method

Put the butter and sugar in a heavy-based saucepan over a medium heat. When melted, turn up the heat and bring to the boil, then bubble for around 5 minutes until the butter and sugar combine into a smooth sauce.
Add the condensed milk and vanilla seeds and bring back to the boil, continuously whisking with a balloon whisk. Continue to boil and whisk for 10-15 minutes until the sauce has thickened and turned a medium golden brown colour.
Turn off the heat and whisk in the double cream until fully combined. Stir in the whisky and sea salt. Leave the sauce to cool for at least 10 minutes before pouring into sterilised jars and sealing.

Recipe from November 2017 Issue

Nutrition

Per 100g

Nutrition: per serving

Calories: 390kcals
Fat: 20.9g (13.2g saturated)
Protein: 4.2g
Carbohydrates: 41.8g (41.8g sugars)
Fibre: N/A
Salt: 1.1g

delicious. tips

Store in vintage glass jars or Kilner jars. Try charity shops or antiques markets. Lakeland sells Kilner jars.
Make up to 2 weeks ahead, put into sterilised jars and keep covered in the fridge. The sauce can be spread cold from the fridge or warmed as a topping for ice cream or sticky toffee pudding.