Whisky Caramel Sauce
Makesabout 1 cup
- Active time: 5 min
Total time: 1/2 hr (includes cooling to warm)
Published in Gourmet Live
11.30.11
INGREDIENTS:
- 1 cup granulated sugar
- 1/3 cup Scotch whisky
- 3 tablespoons unsalted butter, softened
- Pinch of salt
INSTRUCTIONS:
-
Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
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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.
COOKS’ NOTE:
-
Sauce can be made 3 days ahead and chilled, covered.
-
Rewarm over low heat, stirring occasionally, before serving.
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