My dad loves caramel. He sent me this recipe a while ago, but I never had a reason to use it. It was his idea to have pecan pie — pecan pie is another one of his favorites. I decided to pair the sauce with pecan pie and vanilla bean ice-cream.
The sauce may be served warm or cold. Pour it into a jar, syrup dispenser or gravy boat. Store leftovers in the refrigerator for up to two weeks.
To reheat, place in the microwave or heat gently in a saucepan on the stove.
The alcohol cooks out but not the taste.
- 1 ¼ c. firmly packed dark brown sugar
- 1 c. heavy whipping cream
- ½ c. light corn syrup
- ¼ c. whiskey (or dark rum or bourbon)
- Kosher salt, to taste
- Measure all ingredients into a heavy saucepan. Whisk or stir to blend.
- Over medium heat, stir constantly until sauce reaches a boil.
- Reduce heat to medium-low. Simmer 25 minutes, stirring often (every 5 minutes or so).
*The sauce will still appear thin but thicken as it cools. If you pour this into a container and have more than two cups of sauce you haven’t cooked it long enough and it won’t thicken a ton during the cooling process. This should yield just less than 2 cups of caramel sauce.
This sauce is truly amazing. Dad literally licked the rest of the sauce out of the glass portion cup after we poured it onto our pie.