Whisky Caramel SauceChris Gentile
Whisky Caramel Sauce is a flavorful accompaniment to ice cream, fruit, or our favorite Bomboloni.
Cooks' Notes:
•Sauce can be made 3 days ahead and chilled, covered.
•Rewarm over low heat, stirring occasionally, before serving.
Recipe information
Total Time
1/2 hour (includes cooling to warm)
Yield
Makes about 1 cup
Ingredients
1 cup granulated sugar
1/3 cup Scotch whisky
3 tablespoons unsalted butter, softened
Pinch of salt
Preparation
Step 1
Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
Step 2
Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
Step 3
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.
Step 4
Cool sauce to warm.
