Salted caramel whisky sauce
- November 2017
- 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.
- 20.9g (13.2g saturated)
- 41.8g (41.8g sugars)
- 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
- 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.
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.
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