- 200g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g soft brown sugar
- 397g can condensed milk
- 397g can caramel (we used Carnation)
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
- 1 tsp ground ginger
- 150ml whisky
Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…
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Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts – make sure you don’t boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.
To sterilise jars, wash in hot soapy water, rinse well and dry in the oven at 180C/ 160C fan/gas 4 for 10 mins just before filling. store in the fridge or freeze for up to a month and serve drizzled over ice cream, or Christmas pud if you like.