This homemade Whiskey Caramel Sauce is easy to make and sure to impress! With just a few minutes and a few simple ingredients, you'll have a treat that's *almost* as fun to gift as it is to eat!
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This Whiskey Caramel Sauce is rich, buttery, and infused with whiskey for a boozy, comforting treat! Add it to baked goods, stir it into coffee, use it to top ice cream, and more! A lovely addition to a St. Patrick's Day treat, and it makes a fantastic gift!
If you enjoy this recipe, check out the posts for my Apple Upside Down Cake, Apple Shortcake, and Irish Apple Cake!
Ingredients
In just a few minutes and with just six ingredients, you'll have a delicious caramel sauce! Measurements for each ingredient are listed in the recipe card, below.
- Granulated Sugar - For sweetness, and the main flavor once it caramelizes.
- Unsalted Butter - For flavor, richness, and to help make the caramel pourable. Unsalted so that you know how much salt you're adding to the recipe.
- Heavy (Whipping) Cream - For moisture and richness. Helps to make the caramel pourable.
- Salt - To balance and enhance the flavor of the caramel. If you want it to be a salted caramel, increase the amount of salt to 1.5 teaspoons of a flaky sea salt.
- Whiskey - For flavor. You can use whatever whiskey you prefer, but there's really no need to use the good stuff. I used an Irish whiskey. For a milder whiskey flavor, you can reduce the amount of whiskey to one tablespoon.
- Vanilla Bean Paste - For flavor. I love the little black flecks of vanilla bean throughout the caramel. If you prefer, you can substitute with an equal measure of vanilla extract.
Instructions
Here I'll show you how to make this delicious caramel sauce, step by step! More detailed instructions are included in the recipe card, below.
- Pour sugar into saucepan over medium-high heat, whisking as sugar begins to melt.
- Continue to whisk as sugar clumps and melts.
- Once sugar is melted, stop whisking and let sugar cook to a deep amber color.
- Add butter, cream, vanilla bean paste, whiskey, and salt. Mix to combine. **Full instructions in the recipe card, below.**
Ways to Use Whiskey Caramel Sauce
So now you know how to make this boozy caramel sauce, but how do you use it? Here are some ideas for you:
- Drizzle it over baked goods - This caramel sauce is fantastic drizzled over cookies, cupcakes--you name it! I especially enjoy serving it with my Irish Apple Cake.
- Pour it over ice cream - So warm and comforting paired with ice cream!
- Add it to beverages - Add a spoonful of this caramel sauce to your hot coffee, tea, or apple cider!
- Makes a great gift - In just a few minutes you can have jars of caramel sauce for gifting to family and friends!
Equipment
There's really no special equipment necessary to make this recipe. That said, some pretty glass jars make this caramel perfect for gifting!
Tip: If you'd like to label your jars like I did mine, here is the Canva link to my Whiskey Caramel Sauce labels to get you started!
Storage
The caramel sauce is best refrigerated since it contains dairy. Storing the caramel in a heatproof container (such as a small glass jar or bowl) will make it easier to reheat as needed.
Sealed well, the caramel sauce will keep for up to three weeks in the refrigerator, or up to three months in the freezer.
Other Recipes You May Like
Looking for other recipes like this? Try these:
Whiskey Caramel Sauce
Equipment
Ingredients
- 1 cup sugar
- 6 Tablespoons unsalted butter, cut into pieces, at room temperature
- ½ cup heavy (whipping) cream
- 1 teaspoon vanilla bean paste (see note)
- 2 Tablespoons whiskey (see note)
- pinch salt (see note)
Instructions
- Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts. It will clump and you'll think you're doing it all wrong. You're not. 🙂1 cup sugar
- Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.6 Tablespoons unsalted butter, cut into pieces, at room temperature
- Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add vanilla bean paste (see note), whiskey (see note), and salt (see note) and stir to incorporate. Sauce will thicken as it cools.½ cup heavy (whipping) cream, 1 teaspoon vanilla bean paste, 2 Tablespoons whiskey, pinch salt
- The caramel sauce is best refrigerated since it contains dairy. Storing the caramel in a heatproof container (such as a small glass jar or bowl) will make it easier to reheat as needed.Sealed well, the caramel sauce will keep for up to three weeks in the refrigerator, or up to three months in the freezer.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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