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Irish Whiskey Caramel Sauce Recipe


Irish Whiskey Caramel Sauce is in a glass measuring jug with a spoon next to it. It's in deep amber color and very silky smooth consistency. A cup of vanilla ice cream crowned with this caramel sauce is served on the side and the rest of the whiskey is in its green O'Driscolls bottle.Irish Whiskey Caramel Sauce is in a glass measuring jug with a spoon next to it. It's in deep amber color and very silky smooth consistency. A cup of vanilla ice cream crowned with this caramel sauce is served on the side and the rest of the whiskey is in its green O'Driscolls bottle.


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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Irish Whiskey Caramel Sauce Recipe provides you a luscious deep, darkish caramel topping elevated by the kick of Irish spirit.  When you’re in search of an ice cream syrup with the perfect stage of sweetness and a bit delicious sophistication, you’ll adore this caramel sauce. It’s excellent for an grownup ice cream sundae, or a dreamy crowning glory for muffins, pies, or puddings

I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used on this apple crisp recipe and on this beautiful O’Driscolls Irish Whiskey Cake. My cousin, Michael J. Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Eire. Michael carried on the household enterprise created by our grandfather (James Stafford) and in addition our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the historical past of the Stafford household in Wexford superbly on the Stafford Bonded web site. O’Driscolls Irish Whiskey is impressed by Diarmuid O’Driscoll, Michael’s different grandfather, a real inspiration and an ideal storyteller who not too long ago handed away at 104. You’ll perceive the inspiration when you hear Diarmuid discuss of the O’Driscoll household.

Desk of Contents

What’s Irish Whiskey Caramel Sauce?

  • Irish Whiskey Caramel Sauce is a candy topping sometimes made by cooking sugar till it caramelizes, then including a combination of cream, butter, and Irish whiskey to create a easy, candy, and barely boozy sauce.
  • Within the 1800s caramel sauce grew in reputation as a result of sugar turned extra reasonably priced. Though caramel sauce is now out there in grocery shops, Daring Bakers have instructed me they far desire selfmade and love new, scrumptious twists for his or her caramel sauce. Irish Whiskey Caramel Sauce has an incredible, distinctive taste you’ll adore.

Irish Whiskey Caramel Sauce is in a glass measuring jug. It's in deep amber color and very silky smooth consistency. The whiskey caramel sauce is dripping from a spoon above the jug back in.Irish Whiskey Caramel Sauce is in a glass measuring jug. It's in deep amber color and very silky smooth consistency. The whiskey caramel sauce is dripping from a spoon above the jug back in.

 

Key Substances and Why

  • O’Driscolls Irish Whiskey

  • Granulated Sugar

    • Caramelized sugar is the bottom of this sauce. As sugar caramelizes, its taste adjustments from sharply sugary-sweet to a deeper, extra intense sweetness like butterscotch or toffee.
    • As sugar caramelizes, it transforms from a white strong to an amber-colored syrup.
    • Sugar and water are simmered to make caramel. Take a look at my put up about Make Caramel for detailed professional ideas.
  • Heavy Cream

    • Heavy whipping cream or heavy cream is simply pure FRESH CREAM skimmed from milk, with a fats content material of round 36% to have the ability to whip up properly. Heavy cream’s high-fat content material contributes to caramel’s velvety texture, enhances taste complexity, and stabilizes caramel with out curdling.
    • Heavy cream enriches the sauce.
    • Common or mild cream is not going to work on this recipe because of its low-fat content material.
  • Butter

    • Butter enriches the sauce to offer it a creamy consistency and provides a pleasantly savory be aware.
    • Butter helps bind the sauce, giving it a uniform silkiness and stopping graininess.

Salt provides an important briny be aware, conserving the sauce from being overly candy.

Make Irish Whiskey Caramel Sauce

  • Simmer the whiskey over excessive warmth till it’s decreased to 1/2 cup (4 fl oz/120 ml). Take away from warmth and funky.
  • Cook dinner the caramel:
    • Mix sugar and water in a saucepan and prepare dinner over medium warmth, stirring sometimes, till sugar is dissolved.
    • Ensure to let sugar COMPLETELY dissolve first earlier than bringing it to a simmer. In any other case, the sugar tends to crystallize.
    • Increase the warmth to medium-high and with out stirring, let the combination simmer for 8 to 10 minutes.
    • Notice: As soon as the sugar involves a simmer NO MORE STIRRING. Cook dinner till it reaches a deep amber coloration.
    • Take away from warmth and pour within the heavy cream and salt, CONSTANTLY WHISK till all of the cream is integrated.
    • Return to medium warmth and stir in butter. Cook dinner for one minute.
    • Take away from warmth and stir in whiskey and salt.

Step-by-step instructions on how to make Irish Whiskey Caramel Sauce: Step 1: Cook the mixture of sugar and water in a saucepan over medium heat, stirring occasionally, until sugar is dissolved. Make sure to let sugar COMPLETELY dissolve first before bringing it to a simmer. Otherwise, the sugar tends to crystallize. Step 2: Raise the heat to medium-high and without stirring, let the mixture simmer for 8 to 10 minutes. Note: Once the sugar comes to a simmer NO MORE STIRRING. Step 3: Cook until it reaches a deep amber color. Remove from heat and pour in the heavy cream and salt, CONSTANTLY WHISK until all the cream is incorporated. Return to medium heat and stir in butter. Cook for one minute. Step4: Remove from heat and stir in whiskey and salt. Step-by-step instructions on how to make Irish Whiskey Caramel Sauce: Step 1: Cook the mixture of sugar and water in a saucepan over medium heat, stirring occasionally, until sugar is dissolved. Make sure to let sugar COMPLETELY dissolve first before bringing it to a simmer. Otherwise, the sugar tends to crystallize. Step 2: Raise the heat to medium-high and without stirring, let the mixture simmer for 8 to 10 minutes. Note: Once the sugar comes to a simmer NO MORE STIRRING. Step 3: Cook until it reaches a deep amber color. Remove from heat and pour in the heavy cream and salt, CONSTANTLY WHISK until all the cream is incorporated. Return to medium heat and stir in butter. Cook for one minute. Step4: Remove from heat and stir in whiskey and salt.

Can I Make Irish Whiskey Caramel Sauce in Advance?

  • Sure. Let the cooked sauce cool for half-hour, switch it right into a lidded jar, and retailer it within the fridge.
  • While you’re prepared to make use of, heat it up on the range or within the microwave.

Retailer Irish Whiskey Caramel Sauce

Sure, you possibly can retailer the Irish Whiskey Caramel Sauce. The sauce retains within the fridge for 3 months.

FAQs

  • Why does the caramel combination have to succeed in a deep amber coloration earlier than including cream?

    • Briefly, a deep amber coloration is a telltale signal of sugar melting correctly to show into liquid sugar to type a easy (not grainy) caramel.
    • When sugar solely dissolves, these complete sucrose molecules separate from each other. The molecule itself doesn’t come aside. Granulated sugar continues to be granulated sugar floating in a sugar-water answer. So when it cools, sugar granules are nonetheless there and the caramel turns grainy.
    • When sugar is heated to a sure level at which sugar resembles a deep amber coloration, its molecules begin to break down. As the warmth continues, various kinds of compounds begin producing liquid sugar. So when it cools it’s going to then attain a softer and stickier liquid-sugar texture.
  • My caramel crystalized–what occurred?

    • For a similar causes as outlined above. Caramel crystallizes because of uneven warmth from a thin-bottomed saucepan, dramatic temperature change, elevating the warmth too early, improper stirring, lack of stirring, and lack of cooking time.
    • You should definitely learn via my article on How To Make Caramel to make excellent caramel sauce each time!
  • Why did my sugar and butter separate?

    • Ensure you use a heavy-bottom saucepan. A skinny backside pan has “scorching spots” and heats up erratically which causes the butter to warmth up too quick and separate from the sugar.
    • If the temperature adjustments dramatically, butter will separate from sugar. Maintain it at a fixed warmth (medium) after all of the sugar has dissolved.
    • Stir UNTIL all of the sugar has dissolved, and produce it to a simmer at medium warmth. If undissolved sugar will get crystallized across the caramel on the perimeters of the pot which through the simmering might fall again into the caramel and that may crystalize your caramel additional.
    • To keep away from this: Use a pastry brush dipped in water, and wash down/dissolve the sugar crystals that gather on the facet as a result of this can cease them from increase across the fringe of the caramel.
    • When butter or cream or each are required in a recipe, ensure each are not less than room temperature or barely hotter. In any other case, the chilly substances will trigger the caramel to grab.
    • As soon as it reaches a wealthy amber coloration, instantly stream in cream and CONSTANTLY WHISK till all of the cream is integrated
    • When you incorporate the entire cream, slowly drop within the butter and whisk till all of the butter is totally integrated.

Deep-amber, silky smooth Irish Whiskey Caramel sauce is drizzled on two generous scoops of vanilla ice cream in a glass ice cream cup. A bottle of O'Dricsolls Irish whiskey is on the side. Deep-amber, silky smooth Irish Whiskey Caramel sauce is drizzled on two generous scoops of vanilla ice cream in a glass ice cream cup. A bottle of O'Dricsolls Irish whiskey is on the side.

  • Can I substitute the cream on this recipe?

It relies upon! Based mostly on which sort of dairy you employ for this recipe, you’ll get totally different outcomes.

    • Heavy cream (contemporary cream or double cream) will give the perfect outcomes for this sauce due to the excessive 49.4% fats content material. The upper the fats content material, the richer and creamier your sauce can be. Usually, something above 35% fats content material will work on this recipe.
    • You may as well strive all-purpose cream. The principle distinction between utilizing heavy cream and all-purpose cream is the proportion of fats content material. All-purpose cream comprises 30% fats, which makes it lighter and harder to whip than heavy cream.
    • When you select to make use of any milk different comparable to reduced-fat milk, complete milk, low-fat milk, or full-fat milk, your sauce is not going to prove as wealthy. The water content material of the milk will have an effect on the viscosity and will skinny your sauce down.
  • Do you’ve gotten a vegan model of Irish Whiskey Caramel Sauce?

    • See my Vegan Caramel Sauce recipe for a scrumptious, straightforward, dairy-free topping.
    • Scale back the whiskey as directed for Irish Whiskey Caramel Sauce, and while you get to the cooling step of the vegan recipe, whisk within the decreased whiskey.

Gemma’s Professional Chef Suggestions

  • You possibly can cut back the whiskey within the microwave in a glass measuring cup—this makes measuring the decreased quantity straightforward to see. Microwaves range in energy so simply keep watch over it and microwave a couple of minutes at a time.
  • When making the caramel, don’t let the water boil till the entire sugar has dissolved, or it could crystalize.
  • As soon as the sugar has dissolved and also you convey the combination to a boil, it’s equally vital to cease stirring, or once more, the sugar may crystallize.
  • When including cream to the new sugar, it’s going to bubble up so much—take care to keep away from steam burns. Pour it in a bit at a time so your combination doesn’t bubble over.
  • To make use of, heat the sauce up once more on the range or within the microwave.
  • Drizzle this glorious sauce over ice cream, chocolate pudding pie, bread pudding, pavlova, even waffles and pancakes!

Extra Topping Recipes

Prep Time 10 minutes

Cook dinner Time 15 minutes

Complete Time 25 minutes

Whip up this decadent Irish Whiskey Caramel Sauce Recipe for a deeply scrumptious buttery candy topping elevated by the kick of Irish whiskey.

Creator: Gemma Stafford

Servings: 16 fl oz

Substances

Directions

  • Place the O’Driscoll’s Irish Whiskey in a large, shallow pan and produce to a simmer over excessive warmth. Proceed to prepare dinner till the liquid is decreased to ½ cup (4 fl oz/120 ml). Take away from the warmth and put aside to chill down.
  • In a medium, high-sided, heavy bottomed saucepan, mix the sugar and water and prepare dinner gently, stirring sometimes, over medium warmth till the sugar is dissolved.

  • Flip the warmth as much as medium excessive and let the combination simmer with out stirring in any respect (however watch it fastidiously) till it turns a darkish amber and smells a contact smokey however not burned, about 8 – 10 minutes.

  • Take away from the warmth and instantly (however very fastidiously) pour within the heavy cream and whisk. Thoughts your arms because the combination will boil vigorously.

  • As soon as it has settled, return to medium warmth and stir within the butter.

  • Let prepare dinner gently for 1 minute, then take away from the warmth and stir within the whiskey and salt.

  • Let cool for half-hour earlier than transferring to a lidded jar. Retailer within the fridge for as much as 3 months. To make use of, heat it up once more on the range or within the microwave and serve it on ice-cream, bread pudding, pavlova and so forth.

Recipe Notes

  • You possibly can cut back the whiskey within the microwave in a glass measuring cup—this makes measuring the decreased quantity straightforward to see. Microwaves range in energy so simply keep watch over it and microwave a couple of minutes at a time.
  • When making the caramel, don’t let the water boil till the entire sugar has dissolved, or it could crystalize.
  • As soon as the sugar has dissolved and also you convey the combination to a boil, it’s equally vital to cease stirring, or once more, the sugar may crystallize.
  • When including cream to the new sugar, it’s going to bubble up so much—take care to keep away from steam burns. Pour it in a bit at a time so your combination doesn’t bubble over.
  • To make use of, heat the sauce up once more on the range or within the microwave.
  • Drizzle this glorious sauce over ice cream, chocolate pudding pie, bread pudding, pavlova, even waffles and pancakes!

 



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