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Caramel & whisky sauce

Caramel & whisky sauce

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 3 x 330ml jars

This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal63
fat4g
saturates2g
carbs6g
sugars6g
fibre0g
protein1g
low insalt0.08g
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Ingredients

Method

  • STEP 1

    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.

RECIPE TIPS
MAKE AHEAD

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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

Rating: 4 out of 5.5 ratings

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