1/4cup 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!