Friday, February 26, 2021

Irish Whiskey Caramel Sauce

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My traditional dessert for St. Patrick’s Day dinner is Chocolate Stout Cake, made with Guinness. The late Mr. O-P had a specialty of his own in Bread & Butter Pudding, that was out of this world (Family members are still talking about it.). This year, I decided to do something different and focus on Irish whiskey rather than stout. I came across this recipe while attempting to thin out my collection of Gourmet Magazines (Yet another futile 2021 attempt at organization.), and decided to give it a try. It is so easy to make, and incredibly good! When drizzled on top of coffee ice cream and topped with a couple chocolate covered espresso beans, it is definitely a dessert to remember.

Irish Whiskey Caramel Sauce
Adapted from Gourmet Magazine

1 c. granulated sugar
1/4 c. water
6 T. Jameson Irish whiskey
1/4 c. heavy cream
1/4 t. kosher salt
Coffee Ice Cream

Melissa’s Chocolate Covered Espresso Beans

Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.

Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden). Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
Serve sauce over scoops of coffee ice cream and top with chocolate espresso beans. 



Angie's Recipes said...

That looks incredibly rich and absolutely irresistible!

Linda said...

I saw your video of this on Instagram and was craving it. We don't even have any whisky in the house - gave all our liquor to our son before we moved. I only use it in cooking, so I'll see if I can find a small bottle so I can make this. I'm sure it tasted even better in that beautiful dessert dish. Is that Fostoria?

Pattie @ Olla-Podrida said...

I really know nothing about that dish except that I love it. I inherited it from a family friend. The set also came with luncheon plates and cups that rested in a little spot on those plates. I know they go back a fairly long way. When my mother and I would go to lunch at Betty’s house, she would serve us on these plates, and give us dessert in the little dessert dishes. When she passed away not only did I get her cookbook (that I absolutely cherish), I got this set of dishes. I really need to do a tablescape using these. St. Patrick’s Day would be a perfect time, wouldn’t it?

Thelma said...

Looks delicious!. I love the dish, mainly because it is green. Anxious to see your St. Pat's tablescape. said...

Yes please!! Sounds amazing!

Alycia Nichols said...

How is it that you have enough Jameson leftover to cook with it?🤣🤣🤣 I’ve have a little sip here and there over the past few nights. My trainer has encouraged me to try Teeling’s. Oh, my! I’m going to be a drunk!!! 🥴 😵