Irish Cream Caramel Sauce

1. 1

   Swirl sugar and water together in a heavy saucepan until the sugar dissolves.

2. 2

   Place over medium-high heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color.

3. 3

   Remove from heat.

4. 4

   Pour a tablespoon or two of the cream into the caramel, standing back from the pan, because the mixture may spatter.

5. 5

   Stir to blend in the cream, then add the remaining cream, stirring until completely mixed.

6. 6

   Stir in the whisky, transfer the mixture to a jar or other container and refrigerate until ready to use.

7. 7

   The sauce may be warmed before using but it will not be as thick as if it is chilled.

8. 8

   Serve over ice cream, crepes, cake or puddings.

* Per serving · 4 servings · Values may vary.

No additional tips available.