Caramel & whisky sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 3 x 330ml jars
Ingredients
- 200g butter
- 140g soft brown sugar
- 397g can condensed milk
- 397g can caramel (we used Carnation)
- 1 tsp ground ginger
- 150ml whisky
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.
