Whiskey Caramel Sauce
You think you know whiskey? You don’t know Jack.
 As a proud Scot, a Highland Games athlete and a lover of just about all types of booze from homemade hooch to top shelf single barrels, I have a keen fondness for whiskey (of all spellings and homelands – I’ve even have a Japanese Whiskey, and it was delicious!)
Now I am by no means a connoisseur but I do love to find new and exciting ways to use it in the kitchen. And I always have a few bottles of Jack Daniels on hand in my liquor cabinet.
So when I was looking to kick up my caramel sauce recipe I headed straight for that delicious Tennessee JD.
I used this particular batch in some Whiskey Bacon Caramel Bark, but I just happened to make a double batch to drizzle over ice cream… or just dip an errant spoon into, NBD.
Now caramel can be tricky but as long as you are paying just a little bit of attention you can handle it, I promise. Once you master it you can tweak it to fulfill your perfect caramel dreams, too. Like it more buttery? Or burned sugary or browned buttery? Add different extracts, experiment with thickness and consistency. It really is much more versatile than you think. And ALWAYS delicious.
There is always a jar of homemade caramel of some sort in my frig or pantry.
I’ll post my recipe for 6 minute caramel sauce soon, too, so you can see a different type of caramel that you can whip up on a whim.
Whiskey Caramel Sauce
Here is the recipe for Jack Daniel’s Whiskey Caramel Sauce:
  • 2 cups granulated sugar
  • ¼ cup water
  • ¼ cup whiskey (I used Jack Daniels)
  • 1 tsp. fresh lemon juice
  • 2 cups heavy cream
  • ½ tsp salt


  1. Combine the sugar, water, whiskey, and lemon juice in a heavy bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to turn color.
  2. Increase the heat to thigh and boil until the syrup turns a deep amber color, 4 to 5 minutes.
  3. Watch carefully, as it can burn quickly.
  4. Immediately remove the pan from the heat and pour in the cream and salt.
  5. Use a long-handled wooden spoon to carefully stir in the cream, as caramel has a tendency to hiss and splash as the cold cream hits it.
  6. Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes.
  7. The mixture should be the consistency of very thick cream. Let boiling sauce cool until it is just warm before serving.
  8. To store, cover and refrigerate for up to 1 week.
  9. To reheat the sauce, microwave, uncovered, for 30 second increments until desired consistency. Stir until smooth.

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