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Whiskey Caramel Sauce

Makes about 1 cup (serving size: 1 tbsp.)

Active Time
15 mins

Total, including cooling Time
1 hr 15 mins

Total Time
1 hr 30 mins

A spoonful of this caramel sauce by food blogger Naomi Robinson of Bakers Royale lends a decadent touch to her Dark Chocolate Bundt Cake, but you may want to keep it on hand for topping ice cream as well.

This recipe goes with: Dark Chocolate Bundt Cake with Whiskey Caramel Sauce

 1 cup sugar
 1/2 cup heavy whipping cream
 2 tablespoons unsalted butter
  Pinch of fine sea salt
 2 tablespoons whiskey*
Step 1

In a small saucepan over medium heat, cook sugar, lifting, swirling, and tipping pan often, until it melts, turns deep amber, and begins to smoke, 10 to 12 minutes. Remove from heat and carefully pour in whipping cream (sugar will seize up), along with butter and salt.

Step 2

Return to medium heat and cook, stirring, until sugar melts again, 5 minutes. Remove from heat and stir whiskey. Let cool to room temperature.

Step 3

*Much of the alcohol burns off when the whiskey goes into the hot sauce, but you can substitute cream if you prefer.

Step 4

Make ahead: Up to 1 week, chilled; bring to room temperature to serve.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 92Calories from Fat 41
% Daily Value *
Total Fat 4.2g7%

Saturated Fat 2.6g13%
Cholesterol 14mg5%
Sodium 8.9mg1%
Total Carbohydrate 13g5%

Dietary Fiber 0.0g0%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.