Caramel Sauce

If you haven't figured it out yet, we are a family that loves caramel. What we may love even more is to actually infuse caramel with different salts, coffee, whisky or herbs. This caramel sauce is no exception with a tidbit of whisky to help it along! Cheers!

Ingredients:

1 1/3 cup granulated sugar

5 tbsp butter

1 cup heavy cream

1/4 tsp sea salt

1/4 cup corn syrup

1/4 cup water

1 tsp whisky or bourbon

Directions:

1. In a high-sided pan on medium-high heat add sugar, corn syrup and water. Let it sit for 10-15 minutes and let the sugar come to a deep amber color. Watch this very carefully, if you walk away it will burn!!!

2. While waiting for the sugar to caramelize, in a small saucepan on medium-low heat add your heavy cream and butter. Let butter fully melt

3. Once sugar has come to a deep amber color, take your metal whisk and start to stir the mixture. Keep stirring and with your face back from the high-sided pan, slowly pour your heavy cream mixture into the caramel. It will steam up so be VERY careful

4. Whisk vigorously for 30 seconds and remove from heat. Add your whisky and salt. Keep mixing until the color has turned a deep tan 

5. In order to keep the mixture a sauce, you want to make sure that it stays around the 200 degree Fahrenheit range (use a candy thermometer if necessary)

6. Once everything has been mixed properly, let it fully cool and drizzle over your favorite ice cream or cake!