Caramel Whiskey Sauce Food

THE BEST CARAMEL SAUCE RECIPE (WITH WHISKEY)

Steps:

• Melt the butter in a saucepan over medium heat. Then add the sugar and whisk until melted.
• Add the whiskey, salt, and vanilla. Let simmer steadily for 5 minutes, stirring frequently.
• Add the cream and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened. Stir every few minutes. You want the caramel to be thick enough to for a thick layer to stick on the back of a spoon.
• Pour the sauce into mason jars and store in the fridge for up to a week, or use it in a recipe.

EASY CARAMEL SAUCE

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

WHISKY CARAMEL SAUCE

Steps:

• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
• Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• 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.
• Cool sauce to warm.

CARAMEL & WHISKY SAUCE

Steps:

• Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts - make sure you don't boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.

IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE

Steps:

• BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
• JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
• Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
• Remove from heat.
• Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
• Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
• PUDDING: Preheat oven to 350°F.
• Brush melted butter on one side of French bread slices.
• Bake buttered side up until lightly toasted, about 10 minutes.
• Cut bread into 1/2 inch cubes and set aside.
• Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
• Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
• Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
• Combine sugar and cinnamon; sprinkle over pudding.
• Bake at 350F for 35 minutes or until set.
• Serve warm with Jack Daniel's caramel-whiskey sauce.
• TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.

CARAMEL-WHISKEY SAUCE

Steps:

• first melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.
• Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go.
• Once tempered, add the egg mixture to the whiskey mixture and return to the heat.
• When a boil is reached, cook for one minute, then remove from the heat.