Salted Whiskey Caramel

First post of the year and this means it definitely has to involve alcohol 😀 (Sorry about the delay in posting new year specials as i am kind of in a place with absolutely horrible internet and phone reception.. we are still trying to sort Jason’s Visa papers)

  • Caster sugar – 150gm
  • Heavy Cream – 125ml
  • Butter – 70gm
  • Whiskey – 60ml
  • Sea salt – a pinch


  • Before you start the caramel, keep everything weighed and measured for the caramel, coz the caramel can go from amber to burnt in seconds.
  • In a heavy bottomed pan, add the sugar and let it melt slowly until it turns golden brown – dark amber in colour. (Check Pictures 1,2,3 below)
  • As soon as it turns dark, add the cold heavy cream into the sugar solution. This will bubble a lot, take care while you do this also maybe try not to have little ones near the stove as it splutters quite a lot.
  • Add the butter and mix well and let it boil for a minute. 
  • Take the pan out of the heat, add the whiskey and sea salt and stir it thoroughly. 
  • Store it in a small jar and use it on everything !! :D 


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