Homemade Jack Daniels caramel sauce is perfect for topping on ice cream, using as a dip for apples, over cakes, or in your latte! Decadently rich and creamy! Difficulty: moderately easy. 3 out of 10.
Stir over medium heat until sugar dissolves. The sugar will turn into wet lumps before it dissolves.
Stir in the corn syrup.
Let come to boil and allow the sugar to turn a dark golden brown. Do not stir during this time.
Remove from heat and whisk in the butter one tablespoon at a time.
Allow the mixture to cool slightly, about 5 minutes at most.
Whisk in the cream and Jack Daniels until smooth.
Serve warm over puddings, ice cream, etc.
Will keep in the refrigerator in a tightly covered jar for two weeks.
Notes
Use a bigger saucepan than you think you'll need. The mixture can bubble up a bit when adding the cream and you don't want it to run over.
Add about ½ teaspoon of salt for salted caramel sauce.
Use bourbon, scotch, or rum in place of the whiskey
StorageHomemade caramel sauce should be kept, tightly covered, in the refrigerator. It will be fine for at least a month. You can freeze it for longer storage - just thaw and heat a little before serving.Sugar crystalsSometimes you'll get sugar crystals in your gorgeously, almost perfect caramel sauce. Here's how to keep that from happening --
Use a wet pastry brush to wash the sugar from the sides of the pan.
Corn syrup helps keep crystals from forming.
Don't stir the caramel until you're adding the cream.