Irish Cream Caramel Sauce
Published December 18, 1982
- Total Time
- 15 minutes, plus refrigeration
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Ingredients
½ cup sugar
4 tablespoons water
½ cup heavy cream
3 tablespoons Irish whisky (see note)
Nutritional analysis per serving
69 grams carbs; 90 milligrams cholesterol; 597 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 18 grams saturated fat; 29 grams fat; 1 gram trans fat; 24 milligrams sodium; 2 grams protein; 69 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Swirl sugar and water together in a heavy saucepan until the sugar dissolves. Place over medium-high heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Remove from heat.
- Step 2
Pour a tablespoon or two of the cream into the caramel, standing back from the pan, because the mixture may spatter. Stir to blend in the cream, then add the remaining cream, stirring until completely mixed.
- Step 3
Stir in the whisky, transfer the mixture to a jar or other container and refrigerate until ready to use. The sauce may be warmed before using but it will not be as thick as if it is chilled. Serve over ice cream, crepes, cake or puddings.
Other spirits, such as cognac, Calvados, dark rum, bourbon, creme de cacao, amaretto or Grand Marnier may be substituted for the Irish whisky.
Private Notes