Whisky Caramel Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- pinch of salt
- 1 cup granulated sugar
- 3 tablespoons unsalted butter, softened
- Carbohydrate 100 g(33%)
- Cholesterol 46 mg(15%)
- Fat 17 g(27%)
- Protein 0 g(0%)
- Saturated Fat 11 g(55%)
- Sodium 149 mg(6%)
- Calories 625
Preparation Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved. Cool sauce to warm. Cooks' Notes:•Sauce can be made 3 days ahead and chilled, covered. •Rewarm over low heat, stirring occasionally, before serving.
Preparation Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved. Cool sauce to warm. Cooks' Notes:•Sauce can be made 3 days ahead and chilled, covered. •Rewarm over low heat, stirring occasionally, before serving.
