WHISKY CARAMEL SAUCE
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
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
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
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
IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE
Make and share this Irish Bread Pudding With Caramel-Whiskey Sauce recipe from Food.com.
Provided by TishT
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
- Cook an additional 15 minutes or until golden (do not stir).
- Remove from heat.
- Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
- Cool slightly, and stir in whiskey and milk.
- Pudding: Preheat oven to 350F.
- Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
- Bake bread at 350F for 10 minutes or until lightly toasted.
- Cut bread into 1/2-inch cubes, and set aside.
- Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
- Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
- Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
- Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
- Bake at 350F for 35 minutes or until set.
- Serve warm with Caramel-Whiskey Sauce.
- *Substitute1/4 cup apple juice for the Irish whiskey, if desired.
Nutrition Facts : Calories 407.9, Fat 8.4, SaturatedFat 4.7, Cholesterol 52, Sodium 267.2, Carbohydrate 65.3, Fiber 1, Sugar 51.6, Protein 7.5
BOBBY FLAY'S SALTED CARAMEL SAUCE
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Categories breakfast, brunch, sauces and gravies, dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams
IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE
Provided by Ruth Cousineau
Categories Coffee Dessert Mardi Gras Kentucky Derby Father's Day Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crisps:
- Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
- Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
- Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
- Loosen crisp with a metal spatula and break into small pieces.
- Make sauce:
- Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
- Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
- Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
- Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
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- Boil the whisky in a small saucepan over medium heat until reduced to ½ cup, about 8 to 10 minutes. Remove from heat and set aside.
- In a 3-quart heavy saucepan, stir together the sugar, water, and corn syrup until the mixture looks like wet sand. Bring the mixture to boil over medium heat and cook until the caramel has a deep amber color, about 10 to 12 minutes. DO NOT STIR during this process, but wash down sides of saucepan with a wet pastry brush. Watch it carefully as the caramel will turn dark very quickly at the end.
- Remove from heat and add in the reduced whisky, swirling the pan. BE CAREFUL because mixture will bubble up and steam.
- Stir in the warmed cream and simmer, stirring continuously. The mixture will bubble up again, so again, tread carefully. Keep cooking, stirring frequently to keep mixture from bubbling over, until a digital thermometer registers 238°F, about 8 minutes.
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