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
- Prep: 10 mins
Cook: 10 mins
- Makes 3 x 330ml jars
- Easy
Ingredients
- 200g butter
- 140g soft brown sugar
- 397g can condensed milk
- 397g can caramel (we used Carnation)
- 1 tsp ground ginger
- 150ml whisky
Make ahead
To sterilise jars, wash in hot soapy water, rinse well and dry in the oven at 180C/ 160C fan/gas 4 for 10 mins just before filling.
store in the fridge or freeze for up to a month and serve drizzled over ice cream, or Christmas pud if you like.
Method
-
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.
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