Chef's Table

Irish Whiskey Smoked Salted Caramel Sauce

A delicious and versatile caramel recipe, creating an Irish Whiskey Smoked Salted Caramel Sauce enhanced with Irish Whiskey and smoked salt.

Servings	Prep Time
1 1/2cup	3minite

Cook Time

20minute

Servings	Prep Time
1 1/2cup	3minite

Cook Time

20minute

Ingredients

1 cup sugar, organic or white
1tablespoon corn syrup, light
2tablespoon beer,see note above on suggested styles
1/2cup cream, heavy or whippingpreferably organic
1tablespoon butter, unsaltedpreferably a European style with a higher butter fat content
3tablespoon Irish Whiskey,such as Jameson Irish Whiskey or Bushmills Original
1/2teaspoon salt, smoked,or flaked if you prefer not to use smoke salt

Instructions

In a wide, heavy-bottomed pot, add the sugar, corn syrup, and water or beer, and place over medium heat. Slowly heat the sugar until it starts to melt and the mixture begins to boil. Bring the sugar to 355–360°F | 179-182°C or a dark mahogany color, about 8 minutes.
Carefully add the cream and butter. This mixture will bubble up and steam, and the sugar will harden and clump. This is OK—bring the caramel back to a boil, and the sugar will dissolve again. Whisk the caramel until it’s smooth and silky.
Add the Irish whiskey and smoked salt, whisking to combine. Remove from heat and let cool to room temperature before using. The caramel can be transferred to a seal-able container and stored for up to 2 weeks in the refrigerator. When ready to use, remove from the ice box and warm slightly, to make the sauce easier/faster to pour.