Caramel & whisky sauce
- Good Food team
Save recipe
Makes 3 x 330ml jars
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.5 out of 5.6 ratingsRate
loading...
This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts
Freezable
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
White chocolate chip fudge
A star rating of 4.7 out of 5.51 ratings
Pistachio & cranberry cookies
A star rating of 4.7 out of 5.152 ratings
Ingredients
Nutrition
Units:
MetricUS
- 200g butter
- 140g soft brown sugar
- 397g can condensed milk
- 397g can caramel
- 1 tsp ground ginger
- 150ml whisky
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal63
-
fat4g
-
saturates2g
-
carbs6g
-
sugars6g
-
fibre0g
-
protein1g
-
salt0.08g
low
Ad
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.
Recipe from Good Food magazine, December 2011
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.6 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...