Caramel & whisky sauce
- Preparation and cooking time
- 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
- 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.
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.