Irish Coffee Sundaes With Caramel Whiskey Sauce Food

IRISH COFFEE SUNDAES

Steps:

• Combine sugar with ¼ cup water in a medium saucepan. Bring to a boil over medium-high, cook until amber and just beginning to smoke, about 4 minutes. Remove from heat, carefully whisk in heavy cream, butter, and 1 teaspoon kosher salt. Stir in whiskey. Use immediately for sundaes. (Sauce can also be cooled and stored in an airtight container in the refrigerator for up to 1 month. Gently reheat before serving.)
• Layer scoops of ice cream and crumbled brownies in each sundae glass. Top with Whiskey Caramel Sauce and softly whipped cream. Serve immediately.

IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE

Steps:

• Make crisps:
• Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
• Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
• Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
• Loosen crisp with a metal spatula and break into small pieces.
• Make sauce:
• Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
• Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
• Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
• Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.

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.

CARAMEL IRISH COFFEE

Steps:

• Gather the ingredients.
• Warm a mug or Irish coffee glass by filling it with hot water. Allow this to sit for a few minutes, then discard the water.
• Pour the Irish whiskey, Irish cream, and butterscotch schnapps into the warm mug.
• Fill with coffee, and stir.
• Top with whipped cream and a drizzle caramel syrup. Serve and enjoy.

IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE AN

Steps:

• For Coffee Nut Crisp:
• Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
• Whisk egg white with sugar, coffee powder, and salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
• Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
• Loosen crisp with a metal spatula and break into small pieces.
• For Sauce and Sundaes:
• Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
• Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
• Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
• Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
• NOTE: Crisp can be made 4 days ahead and kept in an airtight container at room temperature. (Watch out, though; it's so delicious, you will be hard-pressed to resist devouring all of it before your guests arrive!) Sauce can be made 4 days ahead and chilled, covered. Rewarm to serve. Any leftover sauce will keep, chilled, at least 1 week