Whiskey Caramel Sauce Recipe on Food52

5 Ingredients or Fewer

Whiskey Caramel Sauce

December  4, 2014
5 Ratings
Author Notes

A simple 5-ingredient caramel sauce made boozy with a splash of whiskey. This caramel is perfect for holiday gifting or served over cake or ice cream for a make-ahead party dessert. —Becky at Vintage Mixer

  • Makes four 5-ounce jars
  • 1 cup butter (2 sticks)
  • 2 cups light brown sugar
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 1/4 cup whiskey
In This Recipe
  1. Place all of the ingredients, except the whiskey, in a medium pot over low heat. Stir until melted and combined.
  2. Turn the heat up to high and bring the caramel to a boil. Once it is boiling, turn the heat down to medium-high and gently boil for 3 more minutes.
  3. Remove the pot from the heat and add the whiskey, stirring constantly, as the liquor will cause the caramel to bubble back up.
  4. Pour into individual jars. Store in the refrigerator for up to 2 weeks.

See what other Food52ers are saying.

  • Christie Cooper
    Christie Cooper
  • Jocelyn Harvey
    Jocelyn Harvey
  • Marcella
  • MQAvatar
  • Becky at Vintage Mixer
    Becky at Vintage Mixer

    12 Reviews

    Christie C. December 21, 2019
    Just made this for some holiday gifts and it’s so good I need to make more for myself! Simple recipe.
    Jocelyn H. December 20, 2018
    I just made this and put the jars in the refrigerator and this morning I woke up and it looks like it's all jailed together it's not a sauce anymore it looks totally different than it did last night. Is that normal? How do I get it to be sauce again? What did I do wrong?
    Jocelyn H. December 20, 2018
    Gelled together not jailed.
    Author Comment
    Becky A. December 20, 2018
    Just warm it up and it will thin back out! Since it has butter in it it will harden and soften like butter does.
    Jennie June 28, 2018
    I’ve made this a few times now and I swear the first time I made it the recipe reheated just fine and did not crystallize. Every time since, the caramel is initially fine, but gets gritty as it cools. Is that normal or am I not cooking it long enough?
    genevieve January 3, 2016
    Love this recipe. So easy and delish! I didn't have light brown sugar so used the dark brown sugar I had on hand. So glad I did! Came out deep, dark, and rich. Served with an apple pudding cake and vanilla ice cream.
    Becky R. January 6, 2016
    Genevive, I'm so glad you enjoyed the caramel! Your apple pudding cake sounds incredible! I'd love that recipe if you have a link to it! Take care, Becky
    genevieve January 6, 2016
    The apple pudding cake was a total mistake! I attempted to make the apple cake recipe in the F52 Genius Recipes book, but misread the flour amount. Only discovered I used a third of the called for flour after it had already baked 45 ninutes. Decided to try and remedy it by making a batter with the remaining flour another egg and some warm milk and mixing it into the cooked cake then re-baked for another 30 minutes. Came out okay, but eager to get the actual cake recipe right! You can probably find a proper apple pudding cake recipe somewhere out there.
    Barbara March 16, 2015
    This sounds wonderful, and I'm sure it would make lovely gifts, but where can I also get those adorable little bottles?
    Author Comment
    Becky A. March 16, 2015
    Barbara, the bottles are from Sur La Tab. Hope that helps!
    Marcella December 24, 2014
    I made this last week for a group of friends and it's so delicious I just made another pot for other friends. The whiskey flavor really comes through and is just strong enough. It's really perfect!
    MQAvatar December 17, 2014
    Looks delicious! Doesn't the brown sugar actually make this a butterscotch sauce?