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Irish Whiskey Caramel Sauce is in a glass measuring jug with a spoon next to it. It's in deep amber color and very silky smooth consistency. A cup of vanilla ice cream crowned with this caramel sauce is served on the side and the rest of the whiskey is in its green O'Driscolls bottle.
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Irish Whiskey Caramel Sauce Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Whip up this decadent Irish Whiskey Caramel Sauce Recipe for a deeply delicious buttery sweet topping elevated by the kick of Irish whiskey.

Servings: 16 fl oz
Author: Gemma Stafford
Ingredients
Instructions

  1. Place the O’Driscoll’s Irish Whiskey in a wide, shallow pan and bring to a simmer over high heat. Continue to cook until the liquid is reduced to ½ cup (4 fl oz/120 ml). Remove from the heat and set aside to cool down.

  2. In a medium, high-sided, heavy bottomed saucepan, combine the sugar and water and cook gently, stirring occasionally, over medium heat until the sugar is dissolved.
  3. Turn the heat up to medium high and let the mixture simmer without stirring at all (but watch it carefully) until it turns a dark amber and smells a touch smokey but not burned, about 8 - 10 minutes.
  4. Remove from the heat and immediately (but very carefully) pour in the heavy cream and whisk. Mind your hands as the mixture will boil vigorously.
  5. Once it has settled, return to medium heat and stir in the butter.
  6. Let cook gently for 1 minute, then remove from the heat and stir in the whiskey and salt.
  7. Let cool for 30 minutes before transferring to a lidded jar. Store in the refrigerator for up to 3 months. To use, warm it up again on the stove or in the microwave and serve it on ice-cream, bread pudding, pavlova etc.
Recipe Notes
  • You can reduce the whiskey in the microwave in a glass measuring cup—this makes measuring the reduced amount easy to see. Microwaves vary in power so just keep an eye on it and microwave a few minutes at a time.
  • When making the caramel, don’t let the water boil until all of the sugar has dissolved, or it may crystalize.
  • Once the sugar has dissolved and you bring the mixture to a boil, it is equally important to stop stirring, or again, the sugar might crystallize.
  • When adding cream to the hot sugar, it will bubble up a lot—take care to avoid steam burns. Pour it in a little at a time so your mixture doesn’t bubble over.
  • To use, warm the sauce up again on the stove or in the microwave.
  • Drizzle this wonderful sauce over ice cream, chocolate pudding pie, bread pudding, pavlova, even waffles and pancakes!