Scotch Salted Caramel Sauce
I’m so excited about something happening next week! I am going to be a guest on my friend Betsy’s podcast. It’s called the Scotchy Scotch Scotch Cast (I just love that name!). We will be tasting a scotch and I will be bringing a scotch-flavored dessert. If you’re at all interested in Scotch or just some all-around awesome people, give her show a listen!
In preparation for that, today I will be sharing a scotch-flavored caramel sauce that will be a component of the dessert next week.
To get the scotch flavor in this sauce, we are using actual scotch, not a flavoring or extract. I recommend using a single-malt scotch that isn’t too pricey (if you’re new to scotch, seriously just check out the Scotchy Scotch Scotch Cast. They walk you through everything you need to know). I actually used the single malt scotch from Trader Joe’s. It’s sweeter than some single malts, but isn’t too peaty. The bottom line is you want to use a scotch that won’t break the bank, but also one that you would actually drink.
Ok, let’s make the sauce!
Start by putting the sugar in a 2-3 quart pan and cooking over medium heat. Whisk as the sugar melts and begins to clump. As the sugar melts, it will start to darken. I cannot stress this enough- do not step away. The caramel can go from delicious to burnt (aka disgusting) in a few seconds.
Once the sugar is completely melted (all the clumps are gone) and a deep amber color (this will take about 7 minutes) add the butter. It will bubble up, which is why it is really important that you use a pan that holds at least 2 quarts.
Whisk until the butter is completely mixed in with the sugar. Then take the mixture off the heat.
Add the heavy cream and the salt. Whisk until it is combined. Try to use a nice flake salt for this, as it will really amp up the flavor. If you can’t find one, table salt will work.
Now add the scotch. How much scotch you add will depend on how strong its flavor is. I would start with a shot (1.5 ounces) and go from there. The Trader Joe’s scotch I used has a mellow flavor, so I ended up using 2 shots. Just add more and taste until it’s how you want it. Remember that the caramel will be extremely hot, so be careful when sampling it.
You can store the caramel in jars. This recipe will make about 3 cups. It will last in the fridge for several weeks (if you can manage to stop yourself from eating it straight out of the jar!)
This caramel is good for so many things:
- a dip for apples
- topping for ice cream
- drizzle on pretzels
- sweetener for your coffee or cocoa
- Make into frosting (stay tuned!)
The possibilities are endless! I’d love to hear some ways you would use it.
- 2 cups sugar
- 12 tablespoon ( 1 1/2 sticks) unsalted butter
- 1 cup heavy cream
- 2 teaspoons flake salt or kosher salt
- 1-2 shots (1.5-3 ounces) single malt scotch
- Cook the sugar over medium heat. Whisk as the sugar melts and begins to clump. As the sugar melts, it will start to darken.
- Once the sugar is completely melted and a deep amber color, add the butter.
- Whisk until the butter is completely mixed in with the sugar. Take the mixture off the heat.
- Add the heavy cream and the salt. Whisk until it is combined.
- Add the scotch to taste.
- This recipe makes about 3 cups of sauce. It will last in the fridge for several weeks.