Caramel & whisky sauce
Makes 3 x 330ml jars
Easy
Prep:
Cook:
This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts
Skip to ingredients
- 200g butter
- 140g soft brown sugar
- 397g can condensed milk
- 397g can caramel(we used Carnation)
- 1 tsp ground ginger
- 150ml whisky
Nutrition: per serving
- kcal63
- fat4g
- saturates2g
- carbs6g
- sugars6g
- fibre0g
- protein1g
- salt0.08glow
Method
step 1
Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts – make sure you don’t boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.