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.
ingredients.
- 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
directions.
- 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.
Recipe rating:
Food Snob 