Prep 0 mins
Cook 10 mins
Wonderful on all sorts of things: greek yogurt, ice cream, pancakes, pies, bread pudding, and cakes to name a few
- 1 cup butter
- 2 cups granulated sugar
- 1⁄2 cup whiskey
- 1⁄4 cup water
- 1 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 2 eggs
- first melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.
- Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go.
- Once tempered, add the egg mixture to the whiskey mixture and return to the heat.
- When a boil is reached, cook for one minute, then remove from the heat.
The sauce has a light whiskey taste which was nice but the whole thing was very buttery and not real caramel tasting. I had some clumping issues even with careful tempering so had to strain the sauce so over all it ended up pretty thin. My DH who love whiskey wasn't a fan but I liked the flavor, I just need to figure out what to put it on. Made for Culinary Quest 2015