This Irish Whiskey Caramel Sauce is a luscious blend of rich, buttery sweetness with a warm, boozy kick. In just 25 minutes, you’ll create a velvety sauce that’s perfect for drizzling over desserts or stirring into coffee.
The smooth, glossy texture melts on your tongue, while the whiskey adds a sophisticated depth of flavor. It’s a treat that feels indulgent yet effortless to make.
With its golden hue and intoxicating aroma, this caramel sauce elevates everything it touches. The balance of creamy caramel and smoky whiskey creates a harmony that’s both comforting and exciting.
Whether you’re topping ice cream or gifting it in a jar, this sauce is a quick, versatile way to add a touch of luxury to your day. You’ll wonder how you ever lived without it.
Ingredients for Irish Whiskey Caramel Sauce
- 1½ cups (12 fl oz/360 ml) O’Driscoll’s Irish Whiskey (or substitute with another Irish whiskey)
- 2 cups (16 oz/450 g) granulated sugar
- ½ cup (4 fl oz/120 ml) water
- ⅓ cup (2½ fl oz/75 ml) heavy cream, warmed (helps prevent curdling)
- 2 tablespoons (1 oz/28 g) butter (unsalted preferred)
- 1 teaspoon salt (adjust to taste)
Step-by-Step Instructions
- Reduce the whiskey: Place the O’Driscoll’s Irish Whiskey in a wide, shallow pan. Bring to a simmer over high heat and cook until reduced to ½ cup (4 fl oz/120 ml). Remove from heat and set aside to cool.
- Make the caramel: In a medium, high-sided, heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
- Simmer to amber: Increase heat to medium-high and let the mixture simmer without stirring. Watch carefully until it turns a dark amber color and smells slightly smoky (about 8–10 minutes).
- Add cream: Remove from heat and carefully pour in the warmed heavy cream. Whisk immediately (mixture will bubble vigorously).
- Incorporate butter: Return the pan to medium heat and stir in the butter. Cook gently for 1 minute.
- Mix in whiskey and salt: Remove from heat and stir in the reduced whiskey and salt. Let cool for 30 minutes.
- Store and serve: Transfer to a lidded jar and refrigerate for up to 3 months. Warm before serving over ice cream, bread pudding, or pavlova.
Perfect Pairings: Serving Suggestions for Irish Whiskey Caramel Sauce
This rich and smoky Irish Whiskey Caramel Sauce is a versatile treat. Drizzle it over vanilla ice cream for a decadent dessert, or spoon it onto warm bread pudding for a cozy indulgence. It’s also fantastic on pancakes, waffles, or even as a dip for fresh apple slices. For a show-stopping dessert, try it on a pavlova or cheesecake!
Storing and Reheating Your Caramel Sauce
Store your sauce in a lidded jar in the refrigerator for up to 3 months. When ready to use, gently warm it on the stove over low heat, stirring occasionally, or microwave it in short 10-second bursts. *Pro tip:* Add a splash of cream or water while reheating to restore its smooth consistency if it thickens too much.
Recipe Variations to Try
Feel free to experiment with this recipe! Swap the Irish whiskey for bourbon or rum for a different flavor profile. For a nutty twist, stir in ½ cup of toasted pecans or almonds after cooking. If you prefer a lighter sauce, reduce the sugar to 1½ cups and add a touch more cream for a smoother texture.
Essential Equipment for Success
To make this sauce, you’ll need a *wide, shallow pan* for reducing the whiskey and a *heavy-bottomed saucepan* for the caramel. A silicone whisk is ideal for stirring, as it won’t scratch your pan. Have a heatproof spatula and a lidded jar ready for storage. And don’t forget a candy thermometer if you want to monitor the caramel’s temperature for precision!
Irish Whiskey Caramel Sauce Recipe
Ingredients
- 1½ cups O’Driscoll’s Irish Whiskey
- 2 cups granulated sugar
- ½ cup water
- ⅓ cup heavy cream, warmed
- 2 tablespoons butter
- 1 teaspoon salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Once it has settled, return to medium heat and stir in the butter.
- Let cook gently for 1 minute, then remove from the heat and stir in the whiskey and salt.
- 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.
