Caramel And Scotch Sauce Recipes

CARAMEL AND SCOTCH SAUCE

Caramel and Scotch Sauce image

Time 35m

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

Ingredients

1 cup sugar
1/2 cup boiling-hot water
1/4 cup Scotch

Steps:

Cook sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork until sugar is melted and pale golden. Cook caramel, without stirring, until deep golden, then remove pan from heat.
Carefully add boiling water and Scotch (mixture will bubble up and vigorously steam), then cook over low heat, stirring with a wooden spoon, until caramel is melted and sauce is smooth. Serve warm.

WHISKY CARAMEL SAUCE

Whisky Caramel Sauce image

Provided by Ruth Cousineau

Categories Condiment/Spread Sauce Scotch Dairy Dessert Valentine's Day Spirit Whiskey Butter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1 cup granulated sugar
1/3 cup Scotch whisky
3 tablespoons unsalted butter, softened
Pinch of salt

Steps:

Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
Cool sauce to warm.

CARAMEL & WHISKY SAUCE

Caramel & whisky sauce image

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

Provided by Good Food team

Categories Treat

Time 20m

Yield Makes 3 x 330ml jars

Number Of Ingredients 6

Ingredients

200g butter
140g soft brown sugar
397g can condensed milk
397g can caramel (we used Carnation)
1 tsp ground ginger
150ml whisky

Steps:

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.

Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium

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