This whiskey caramel sauce recipe post is sponsored by International Delight.
Sometimes you have to think that some things might just be put on this earth for the sheer purpose of making us happy. Like caramel. Everything seems to be just a little bit better with a drizzle of caramel sauce. To make a good thing even better, I’ve used a bit of International Delight magic to help make this recipe for Whiskey Caramel Sauce that is really going to amaze your taste buds!
End to end, this recipe does take about 20 minutes to make. It’s not hard, but you do have to pay attention to the cooking process. Fortunately, caramel is one of those things you can make in advance and have on hand for other recipes (like whiskey caramel sauce chocolate stout cupcakes!)
You can use this whiskey caramel sauce anywhere you use a regular caramel. It was really good on ice cream! Speaking of ice cream, one of the ingredients for this particular caramel sauce is International Delight’s Coldstone Sweet Cream creamer. Good quality ingredients make such a difference when you’re making simple recipes, and this one is no difference. Whatever magic is in that bottle really did make a recipe I’ve been making FOREVER all that much better. You can find International Delight Coffee Creamer in the dairy aisle.
If you go to the International Delight website (click here) you can join their #CreamerNation. I really love what a sense of humor they have! Joining up on their list will score you some coupons, creamer recipes and other fun stuff you’re going to be happy you subscribed for.
whiskey caramel sauce recipe
This video is only a minute, but you can see the caramel making process and how easy it really is. Be sure to use a good quality whiskey in this recipe–the end flavor will make a difference. If you’re not big on whiskey, bourbon is also great in this caramel!
The full recipe is below, go ahead an print a copy to use in the kitchen.
Whiskey Caramel Sauce
- 2 cups sugar
- 3/4 cup unsalted butter room temperature
- 1/4 cup Irish whiskey
- 1/4 cup International Delight Sweet Cream Coffee Creamer
- Set a medium-sized saucepan on medium-high on the stove. If you have to, sift your sugar before use. You'll want all lumps broken up before cooking.
Pour the 2 cups of sugar into the pan and continually whisk as it melts–eventually you will have a pan full of (hot) liquid sugar.
- Once you get to the liquid stage, you can stop mixing and let the sugar cook on it’s own until it’s a deep amber color. But you’ll probably want to pop in a candy thermometer (shame on me, I use my meat thermometer and it works just fine) and take it off the stove when the sugar hits 350 degrees if you aren’t a great judge of what “amber” is.
- At 350 degrees, you’re going to add the butter. Drop it in and stand back! The butter is going to make all that sugar hiss and spit for a second or two, but after it’s finished with its show you’ll need to whisk the butter into the sugar until it’s completely blended.
- Take the pan off the stove and slowly pour the Internaltional Delight Sweet Cream into the caramel. The cream gives this caramel a rich taste and texture. Add the whiskey to the bowl. Get your handy whisk back out and mix until the cream and whiskey are incorporated and your sauce is smooth.
- Before using the whiskey caramel sauce, you’ll need to let it cool for at least 10 minutes. Store it in a glass jar. You can refrigerate the caramel for up to 2 weeks; heat it up a bit before using!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.