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Make this show-stopping whiskey caramel sauce recipe at home!

Whiskey Caramel Sauce

A creamy caramel with a hint of whiskey - perfect for ice cream, cake or anywhere else you might need caramel!
5 from 3 votes
Course Dessert


  • 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!