Salted Caramel Whiskey
Sweet, rich salted caramel infused whiskey. Smooth, creamy and with a very light touch of chipotle chilli
Servings: 10
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
You will need: A sugar thermometer or digital probe