Whiskey & Sea Salted Caramel Sauce Aisling Larkin Kieran Cuddihy Newstalk

Whiskey & Sea Salted Caramel Sauce

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salted caramel
whiskey caramel
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12


  • 200 g caster sugar
  • 85 g real butter
  • 120 g cream
  • 1 tsp smoked sea salt
  • 1 tbsp O’Driscolls Whiskey


  • In a medium heavy-duty saucepan, heat the sugar over medium heat, stirring constantly with a high heat-resistant silicone spatula or wooden spoon.
  • Continue stirring until the sugar forms clumps and melts into a thick brown, amber-colored liquid, about 6 minutes. Be careful not to burn it.
  • Once the sugar is completely melted, immediately stir in the butter until melted and combined. Be cautious as the caramel will bubble rapidly when the butter is added.
  • Remove from heat and let cool slightly before adding in the cream, whiskey and sea salt.
  • Rinse out an old jam jar or kilner jar with boiling water or sterilise by putting it in the hot oven for a few minutes.
  • 6 Allow the whiskey sea salt caramel sauce to cool a little and then pour it into the glass jar. ( you can store in a plastic jar too ). When you want it, heat it very gently in the microwave at 15 second increments to make it smooth and pourable. Savour every bite over a cheesecake, ice cream, apple cake and lots more dishes.

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