Irish Whiskey Caramel
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (60 grams) water
  • 4 tablespoons (56 grams) unsalted butter, room temperature
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • ¼ cup (60 grams) Irish whiskey
  • ¼ teaspoon kosher salt
  1. In a 2-quart heavy-bottomed saucepan, whisk together sugar and ¼ cup (60 grams) water until smooth. Cook over medium heat, without stirring, until melted and a golden-amber color. Remove from heat. Add butter, 1 tablespoon (14 grams) at a time, whisking until combined after each addition. Add cream and whiskey, and stir to combine. Return mixture to medium heat, and cook, stirring frequently, for 3 to 4 minutes. Stir in salt, and remove from heat. Let cool slightly before serving. If caramel cools completely, it will thicken. Simply reheat it to loosen, if needed.
Recipe by Bake from Scratch at