Lighter than a traditional bourbon sauce, this whiskey-spiked caramel has delightful notes of nutmeg and vanilla. It's perfect over vanilla ice cream or with crepes.
Catdaddy Carolina Moonshine, a corn whiskey, is available at some Virginia ABC stores.
The sauce can be refrigerated in an airtight container for up to 3 days. To serve, reheat in a saucepan over low heat.
Servings: 1 cup
- 1 cup sugar
- 1/2 cup water
- 1/2 cup Catdaddy Carolina Moonshine
- 1/2 cup heavy cream
- 1/4 teaspoon fine sea salt
Combine the sugar and water in a medium saucepan over medium heat, stirring for a minute or two until the sugar has dissolved. Increase the heat to high or medium-high and bring to a boil; cook for about 10 minutes, without stirring, or until the mixture forms a rich, caramel-colored syrup. Remove from the heat and carefully add 1/4 cup of the whiskey; the liquid will bubble vigorously on contact and the caramel will harden. Return to medium heat, stirring to make sure the liquid is well incorporated. Gradually add the cream, stirring to combine; remove from the heat. Add the remaining 1/4 cup of whiskey and the sea salt; mix well. Serve warm, or let cool to room temperature, then cover and refrigerate in an airtight container for up to 3 days.
From Food section writer Jane Black.
Tested by Jane Black.
E-mail questions to the Food Section at firstname.lastname@example.org.