Irish Whiskey Caramel Sauce

This Irish whiskey caramel sauce is the perfect balance of creamy caramel and delicious Irish whiskey. Perfect on brownies, ice cream or even in coffee. Irish Whiskey Caramel Sauce by Nutmeg Nanny

On Monday I shared the most delicious recipe – Salted Caramel Guinness Brownies with Jameson Whipped Cream. Well, I showed you a delicious drizzle of caramel and today I’m ready to share the recipe!

This caramel is sweet, slightly salty and has just the right amount of Irish whiskey flavor. I really love Jameson but your welcome to use whatever brand you favor. Trust me, this caramel sauce is so good you will want to eat it with a spoon…which I might have done. No judging. 

This caramel isn’t just delicious on top of brownies, it’s great on ice cream too. I swear even in the middle of winter I do not give up on ice cream. I’m such a sucker for cold dishes in the middle of the winter. Which is why I posted an iced coffee recipe on Wednesday. Mentally by brain is so over winter. Bring on the sun, warmth and open windows.

But not too much warmth. Then I will have to complain about it being too hot.

I’m so finicky.

Irish Whiskey Caramel Sauce by Nutmeg Nanny

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Irish Whiskey Caramel Sauce

This Irish whiskey caramel sauce is the perfect balance of creamy caramel and delicious Irish whiskey. Perfect on brownies, ice cream or even in coffee.

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 1 cup brown sugar
  • 1 tablespoon light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy creamy, warmed
  • 1 tablespoon salted butter
  • 1 tablespoon Irish whiskey

Slightly adapted from My Baking Addiction

Directions:

In a 10 inch skillet add brown sugar, corn syrup and water. Place over medium heat and stir with a silicone spatula to combine.

Using your silicone spatula stir until the sugar is melted and you can no longer see any sugar granules and the water starts bubbling.

At this point put the spatula down and don't touch the skillet.

Let the mixture bubble until it's dark amber in color. You must keep an eye on your skillet at all times. Caramel can go from perfect to burnt in less than 10 seconds.

Once the caramel is dark amber in color remove it from the heat and carefully pour in the heavy cream. The mixture will bubble and splatter so please be careful. The caramel is VERY hot and will burn if it lands on your skin.

Stir in the cream until the mixture is smooth. If you notice any clumps you can put it back on the stove and warm the mixture until it's smooth. I have an electric stove so I just place the pan back on the stove but leave the heat off. The stove is still warm enough to help warm the mixture.

Gently stir in butter and whiskey and let the caramel cool (off the heat) for at least 3 minutes. Give it a gentle stir again and serve over brownies or ice cream.

Note: Caramel is VERY hot so please do not try to eat it from the pan. The first time I made caramel I burned my finger thinking I could quickly scoop a little caramel onto finger.

8 Responses to “Irish Whiskey Caramel Sauce”

  1. #
    1
    Taylor @ Food Faith Fitness — March 7, 2014 at 7:28 am

    YES! I have been waiting for this ALL WEEK.
    I am going to put this on ALL the thing.
    Face included. Pinned

  2. #
    2
    bellini — March 7, 2014 at 8:40 am

    This is one of those sauces you dream about. It is time to bring it into my life.

  3. #
    3
    Joanne — March 9, 2014 at 9:35 am

    Well now I”m going to have to make ice cream AND brownies just to satisfy these two caramel-covered cravings you’ve inspired!

  4. #
    4
    Megan {Country Cleaver} — March 9, 2014 at 11:08 pm

    Whiskey and caramel – woman, you are speaking my love language!!

  5. #
    5
    Lea @GourmetMommy — March 10, 2014 at 8:29 pm

    Gah, this looks so good! YUM!

  6. #
    6
    Frustrated — March 16, 2017 at 10:41 pm

    It would be really, really helpful if your ingredients list indicated the sugar needed is brown sugar. Stores are closed and now I’m crap out of luck. Otherwise, good recipe (I’m assuming as I can’t make it anymore).

    • nutmegnanny replied: — March 16th, 2017 @ 10:43 pm

      Had you left a real email address I would have told you that white sugar would have worked for this recipe. But it’s cool. Leave a fake email. I’ll be sure to update the recipe but maybe next time you could try leaving a real contact I could have helped you. Have a great night!

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