Recipe: Salted Caramel Whiskey
Savor every sip of this rich, sweet and salty Salted Caramel Whiskey
What was supposed to be a decadent tray of salted caramel fudge failed and then somehow found its way into a blender with half a bottle of whisky.
Not to suggest that alcohol saved the day, but what could have been a cooking failure turned out to be an insanely delicious drinkable fudge drink that sits nicely in the fridge and says a gentle hello possibly at the end of a nice evening meal.
What does salted caramel whiskey taste like?
Exactly like a piece of your favorite salted caramel but with a tiny touch of smokey chipotle chilli flakes and a gentle undertone of whiskey. The great thing about this recipe is you can add a whiskey of your choice, Irish or Scottish will blend in nicely.
The result is a thick, creamy, richly sweet, and salty caramel liquor, best drunk in smaller amounts or shaken into a cocktail. It also makes a great present for friends when bottled nicely and can last in the fridge for many months.
Important note: You will need a sugar thermometer or digital probe
If you liked this recipe you may also be interested in:
Salted Caramel Whiskey
Ingredients
- 70 g unsalted butter
- 200 ml double cream
- ½ tsp vanilla extract
- 200 g raw sugar
- 100 g maple syrup
- 250 ml whiskey
- 1 heaped tsp flaky sea salt
- ¼ tsp crushed dried chipotle chilli flakes
Instructions
- Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
- Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
- In a separate pan, melt the sugar and maple syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 119C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 105 - 110C, constantly whisking so it doesn’t catch. Remove from heat and allow it cool for 20 minutes at room temperature. Transfer to the fridge and chill for 2 hours or overnight.
- Once the caramel is set and cold, transfer it into a blender along with sea salt flakes, chipotle flakes and start blending. Slowly pour in whisky until completely combined.
- Pour into an airtight bottle and refrigerate to chill.
- Salted Caramel Whiskey is now ready to drink!
Notes
Check out the A – Z of Whiskey brands here:
