You’ll love drizzling this boozy caramel sauce over ice cream, brownies, or cake. Try adding it to your coffee or using it to dress up your hot cocoa. This sauce works with any of the bake-able spirits — Spiced Rum, Brandy, Coffee Liqueur, or Ginger Liqueur.
Yield: 1 cup sauce
- 185g (¾ cup) heavy cream
- 100g (½ cup) granulated sugar
- 68g (3 Tbsp) corn syrup
- 2 Tbsp water
- ¼ tsp flaky salt
- 25g (2 Tbsp) Spiced Rum, Brandy, Coffee Liqueur, or Ginger Liqueur
In a small saucepan, heat the cream until just before a boil and set aside. In a small heavy-bottom saucepan, measure the corn syrup, water and sugar. Stir to fully saturate the sugar with water and place on medium/high heat. Do not stir with a spatula. Occasionally swirl the pan to ensure even cooking. Cook until sugar caramelizes and becomes amber in color and fragrant.
Remove from the heat and VERY slowly whisk in the hot cream. This will bubble up, so go slow here! Add flaky salt and return to the heat and bring back up to a boil. Whisk in your spirit of choice. Taste the caramel and add more booze to taste if needed.
Allow to cool before storing in the fridge. Caramel will keep up to 1 month.