Table of Contents
- Savor Every Sip of This Rich, Sweet, and Salty Salted Caramel Whiskey
- What Does Salted Caramel Whiskey Taste Like?
- 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 the alcohol saved the day, but what could have been a cooking failure turned out to be an insanely delicious drinkable fudge drink that will sit nicely in the fridge, perhaps saying a gentle hello at the end of a nice evening meal.
What Does Salted Caramel Whiskey Taste Like?
Just like a slice of your favourite salted caramel, but with just a hint of smoky chipotle chilli flakes and a gentle whiskey undertone. The great thing about this recipe is that you can add the whiskey of your choice, Irish or Scottish will blend in nicely.
The result is a thick, creamy, richly sweet and salty caramel liqueur, best sipped in small quantities or shaken into a cocktail. It also makes a great gift for friends when nicely bottled and will keep for many months in the fridge.
Important note: You will need a sugar thermometer or digital probe
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Recipe: Salted Caramel Whiskey
Salted Caramel Whiskey
Ingredients
- 70g unsalted butter
- 200ml double cream
- ½ tsp vanilla extract
- 200g raw sugar
- 100g maple syrup
- 250ml whiskey
- 1 heaped tsp flaky sea salt
- ¼ tsp crushed dried chipotle chilli flakes
Instructions
- Grease with butter and line the base and sides of a 20 x 30cm cake tin with greaseproof paper.
- Pour the cream, butter and vanilla into a saucepan and bring to the boil. Swirl the pan to melt the butter, then remove from the heat.
- In a separate saucepan, 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 119°C on a sugar thermometer. Remove from the heat and quickly whisk in the cream mixture. Return to the heat and cook until the mixture reaches 105°C-110°C, whisking constantly to ensure it doesn't lump. Remove from the heat and allow to cool to room temperature for 20 minutes. Transfer to the fridge and chill for 2 hours or overnight.
- Once the caramel has set and cooled, place it in a blender with the sea salt flakes and chipotle flakes. Slowly add the whisky until completely blended.
- Pour into an airtight bottle and chill in the fridge.
- Once chilled, your Salted Caramel Whiskey is now ready to drink!
Notes
