This Salted Caramel Whiskey Sauce is SO good, you will want to put it on everything!
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I love this salted caramel recipe because it packs a lot of flavor and is very versatile!
I love to drizzle it on pies like my Chocolate Bourbon Pecan Pie, cheesecakes, or ice cream.
This Salted Caramel Whiskey Sauce can be kept in the refrigerator for up to two weeks.
Just heat in 10-15 second intervals, stirring between each heating, until the warmth has returned it to a thinner, pourable caramel.
You can use either whiskey or bourbon in this recipe for salted caramel.
Both the salt and whiskey flavors stand out in the final sauce for a delicious sweet and savory caramel.
If desired, you can skip the whiskey altogether to make a salted caramel sauce.
I must admit, homemade caramel has always been something that intimidated me.
Sugar can be so finicky and easy to burn.
But this Salted Caramel Whiskey Sauce is SO easy! And I have a few tips I have picked up to give you a perfect bourbon caramel sauce.
Tips for Making Caramel
I have picked up some very helpful tips about making caramel that I want to pass along to you!
It is very important that when the recipe says not to stir, do not stir. It will disrupt the sugars.
When you are cooking the sugar down, do not over cook it. If anything, err on the side of a little light so that the sugars do not taste burnt.
If you have a food thermometer to help you, great! If not, no worries! You can still make a perfect caramel.
When you add the heavy cream, you will absolutely think you did something wrong. Because the cream will make what feels like a hard sugar ball at the bottom of the pot.
This is normal and supposed to happen! Just keep stirring and it will go away.
- Put the sugar, water, and corn syrup in a medium pot. Heat over medium high heat and cook, without stirring, until the sugar mixture is straw (hay) colored, approximately 8 minutes.
- Reduce the heat to low. Continue to cook, without stirring, until the caramel is amber colored. Swirl the pan every few minutes while cooking on low. The caramel will be 360-370 degrees F.
- Remove the pot from the heat. Add the heavy cream, vanilla, salt, and whiskey.
- The mixture will bubble, steam, and feel like a hard block of sugar is in the pot. Stir until the sauce is smooth and the hard sugar dissolves.
- Let the caramel cool slightly. It can be stored in the refrigerator for up to 2 weeks. Reheat gently in small intervals as needed to make it pourable again.