This whiskey caramel sauce is an amazing treat that you’ll love having on hand! Deep, luscious caramel flavor, perfectly enhanced by bourbon, which adds warmth and complexity to the sauce. The bourbon's smooth, oaky notes pair beautifully with the sweetness of caramel, while the sea salt provides just the right amount of contrast to balance the flavors. The result is a rich sauce with layers of flavor that go far beyond your typical caramel
With just a few simple tips and tricks, you can make this whiskey caramel sauce with ease and without any stress. Its luxurious texture and depth of flavor make it the perfect addition to desserts like cakes, ice cream, or even pies. It’s also delicious enough to eat straight from the jar! I recommend topping my Caramel Mousse Cake, Spiced Banana Cake, Pumpkin spice latte cake, and pumpkin olive oil cake with it!
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Why you'll love this recipe
- Whiskey-infused flavor: The smooth, oaky notes from the whiskey elevate the rich caramel, adding depth and a unique warmth to the whiskey caramel sauce. The whiskey flavor with my banana cardamom bread would be divine!
- Amazing dessert topping: Whether drizzled over cake, ice cream, pies, or even pancakes, it enhances every dessert with its luxurious, buttery texture and sweet-salty balance. This sauce is not only a dessert enhancer but also delicious enough to enjoy straight from the jar for a sweet indulgence!
- Perfect edible gift: Beautifully packaged in a jar, this homemade sauce makes a thoughtful and delicious gift for friends, family, or special occasions. Perfect on ice cream, like my Espresso Gelato.
- Easy to make: With just a few tips and tricks, you’ll have a foolproof, stress-free recipe that’s simple enough for anyone to master. Pour it on my Cookie Pie!
Equipment
A heavy-bottomed, clean saucepan is ideal for making whiskey caramel sauce because it ensures even heat distribution, which is crucial for caramelizing sugar properly. The thick base helps prevent hot spots, reducing the risk of the sugar burning or cooking unevenly. A clean saucepan is equally important because any residue from previous cooking can cause the sugar to crystallize, leading to a grainy texture in the caramel.
Ingredients
Let's make caramel sauce!
- Bourbon whiskey: Bourbon adds a rich, oaky flavor with subtle vanilla and caramel notes that deepen the complexity of the sauce without overpowering it. Who would say no to bourbon caramel?
- Granulated sugar: The foundation of caramel, sugar melts and caramelizes to create the sauce's signature sweet and slightly smoky flavor.
- Sea Salt: A pinch of sea salt balances the sweetness and enhances the flavors, especially complementing the whiskey's richness.
- Buttery and Heavy Cream: Essential for creating a smooth, velvety texture, the cream gives the caramel sauce its luxurious consistency. They also add richness, making the sauce silky, while enhancing the overall depth of flavor. It would be amazing with apple cinnamon pop tarts!
See recipe card for quantities.
Substitutions
- Different alcohol: Swap the bourbon with rum, brandy, or Irish whiskey for a different flavor profile. Rum adds a sweeter, molasses-like depth, while brandy brings fruitier, spiced notes.
- Non-alcoholic version: For an alcohol-free option, replace the whiskey with apple cider or coffee. Both add richness and complexity without the alcohol.
- Flavored salts: Experiment with flavored sea salts like smoked salt or fleur de sel for an elevated twist. Smoked salt adds a subtle smokiness, while fleur de sel gives a delicate, gourmet finish to the sauce.
This whiskey caramel recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step by Step Whiskey Salted Caramel Instructions:
Step 1. Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
Step 2. In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
Step 3. Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks. Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring.
Step 4. Carefully add 5 tablespoons of room-temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room-temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
Step 5. Stir in 1 teaspoon of vanilla extract, 1 teaspoon of sea salt, and 2 tablespoons of whiskey of your choice. Mix until well combined.
Step 6. Allow the caramel sauce to cool to room temperature before transferring it to clean, airtight jars. Store in the refrigerator for up to 2 weeks. If the sauce thickens, gently warm it before using.
Hint: Wear an oven mitt when adding the butter and heavy cream to protect your hand from a steam burn.
Pro tips
- Do not stir the caramel: Avoid stirring the sugar as it melts to prevent crystallization. Instead, gently swirl the pan to help the sugar dissolve evenly.
- Add a little lemon juice: A small amount of lemon juice (or cream of tartar) helps prevent crystallization by breaking down sugar molecules, ensuring a smooth sauce.
- Use high heat: Cooking the sugar over high heat encourages even caramelization and prevents the sugar from crystallizing. Keep a close eye on it to avoid burning.
- Room temperature butter and cream: Add room-temperature butter and heavy cream to the caramel to prevent the sugar from seizing and ensure a smooth, velvety texture. Cold ingredients can cause the caramel to harden and clump.
FAQ
How long does this last in the refrigerator?
It will last up to 2 weeks in a tightly sealed jar.
Why did my caramel sauce crystallize?
Caramel sauce can crystallize for several reasons. Stirring the sugar while it melts can cause the sugar molecules to clump, leading to crystallization. Impurities or moisture in the pan can also trigger this issue, so using a clean, dry pan is important. Additionally, adding cold butter or cream can shock the caramel, causing it to seize and form crystals.
How do I keep it from burning?
Keep an eye on it and swirl the pan around! Keep a close eye on the sugar as it melts and caramelizes, as the color can change quickly. The ideal shade is a rich, reddish-brown, just before it starts to smoke. If it's too light, the flavor won’t be as deep, but if it goes too dark, the caramel can taste burnt. Once it reaches this deep amber stage, immediately remove it from the heat and carefully add the room-temperature butter and heavy cream.
What kind of whiskey should I use?
Use a whiskey you love drinking, high quality is best because the recipe calls for so little. I used bourbon!
How do I reheat it?
You can reheat in the microwave for 10 seconds at a time, stirring in between.
Storage
Refrigerator
To store whiskey caramel sauce in jars, first let it cool to room temperature to avoid condensation inside the jars. Once cooled, pour the sauce into clean, airtight jars using a funnel to prevent spills and fill the jars to the top to reduce air exposure. Secure the lids tightly to ensure a proper seal, and then store the jars in the refrigerator. The caramel sauce will keep for up to 2 weeks. If the sauce thickens after chilling, gently warm it before use to restore its smooth texture.
Looking for other recipes like this? Try these:
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📖 Recipe
Whiskey Caramel
Equipment
- Medium heavy bottom saucepan
- Rubber Spatula
- Whisk
- Measuring cups and spoons
Ingredients
- 1 cup (217 grams) granulated sugar
- ¼ cup (59 grams) water
- ¼ teaspoon lemon juice
- ½ cup (112 grams) heavy cream room temperature
- 5 tablespoons (75 grams) unsalted butter room temperature
- 2 tablespoons (27 grams) whiskey of choice
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
- Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
- Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
- Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
- Carefully add 5 tablespoons of room-temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room-temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
- Stir in 1 teaspoon of vanilla extract, 1 teaspoon of sea salt, and 2 tablespoons of whiskey of your choice. Mix until well combined.
- Allow the caramel sauce to cool to room temperature before transferring it to clean, airtight jars. Store in the refrigerator for up to 2 weeks. If the sauce thickens, gently warm it before using.
Melissa says
I made this for ice cream, it was so good. I’m going to make it as Christmas gifts
Amanda says
Thank you! That's an amazing idea!
Jane says
I’d put this on everything!!