Rich, buttery, and just a little indulgent, this four-ingredient Caramel Whiskey Sauce comes together with pantry staples and a generous splash of whiskey for warmth and depth. The result is a silky, creamy caramel with subtle boozy notes that feel cozy but not overpowering. Drizzle it over brownies, spoon it onto ice cream, or stir it into an Irish coffee for an easy, elevated treat that feels a little special with minimal effort.
Jason’s birthday is next week, and it’s a big one. He’s a whiskey fan, and with St. Patrick’s Day right around the corner, I asked what kind of whiskey-inspired dessert I should make for the blog (and for my birthday boy). Without even hesitating, he said, “caramel sauce!”
At first, I thought that sounded a little too simple; was already dreaming up whiskey-infused cakes and decadent coffee drinks. But honestly, Jason had the right idea. This Caramel Whiskey Sauce is anything but boring, because you can drizzle it on just about anything. Spoon it over cake or brownies, swirl it into ice cream, or add a splash to your favorite coffee or cocktail.
how to make caramel sauce with whiskey
If you’ve never made your own caramel sauce, it couldn’t be easier. I hadn’t made it in years, but it’s simply brown sugar, cream, and butter – with a generous splash of whiskey for fun. Since St. Patrick’s Day is next week, I made sure to use an Irish Whiskey, like Jameson, but please use whatever whiskey you like.
The whiskey gives it just a little kick to balance the sweetness in the caramel sauce, and it’s incredibly delicious.
Will the sauce thicken as it cools?
Yes, this caramel sauce recipe will thicken naturally as it cools. If it becomes too thick after refrigerating, gently reheat it on the stovetop or in the microwave and stir until smooth.
How to store caramel whiskey sauce?
Store the sauce in an airtight container or jar in the refrigerator for up to 2-weeks. Reheat gently over medium before serving for the best texture.
caramel whiskey sauce
Ingredients
- 1 cup butter, unsalted - 2 sticks
- 2 cups light brown sugar
- 1 cup heavy cream
- ½ teaspoon sea salt
- ¼ cup whiskey
Instructions
- To a medium saucepan, add unsalted butter, light brown sugar, heavy cream and a pinch of salt. Simmer on medium heat, stirring constantly until butter melts and everything is incorporated.
- Turn the heat up to high and bring the caramel to a boil. Once it is boiling, turn the heat down to medium-high and gently boil for 3 more minutes.
- Remove the pot from the heat and add the whiskey, stirring constantly, as the liquor will cause the caramel to bubble back up. Pour into one large mason jar, or individual jars, if gifting this sauce. Store in the refrigerator for up to 2 weeks.
Notes
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I used this for a cheese cake topping 1/3 cup propper 12 irish wiskey everyone raved about it and begged for recipe it was a hit. Thank you something simple and quick that was well enjoyed
So happy to hear, Don! Sounds delicious over cheesecake – wow!
Very straight forward easy recipe to follow. Should have used a bigger sauce pan though lol. Used Buffalo Trace whiskey and It came out quite well. Goes great over bread pudding
Sounds perfect! That’s one of my husband’s favorite whiskeys, so I’ll need to try it with Buffalo Trace next time! Glad it worked well for you, Devin
Hi! Can this be stored and then heated up at a later date? I like the thought of this warm on apple crumble!
Hi Sash! Great idea. Yes! The sauce will keep in the fridge for 2-weeks and you can heat what you need for a serving each time. Hope you enjoy!
Thank you for a simple and delicious recipe. I actually quartered the recipe because I didn’t need as much sauce (there are only two of us), but that still worked perfectly. I used rebel stoke pecan whiskey to flavor the caramel (maybe more than the recipe). I used the sauce for a peach cobbler. This is a keeper, thanks again.
so glad you liked it! Great idea to reduce the amount!
I made this caramel sauce and it is, hands down, THE best caramel I’ve ever made. Because I was making it for my “pub crew”, I actually doubled the Jameson’s and It. Was. Amazing! I served it on the side with brownies, they were creme-de-menthe at the birthday boy’s request and it worked perfectly. With 1/2 cup of Jameson’s we could definitely feel the liquor, but the mint in the brownies smoothed it out nicely. Huge hit. Will definitely keep this on my rotation!
So glad to hear, Nina! Happy it was a hit!
I just made this sauce and hands down!! Its delicious 😋. Made a gingerbread cake and can’t wait to pour this sauce on it!! Thank you for the recipe!!
Oh wow, that’s a great idea! I need to make this for my gingerbread cake as well – yum! Glad you enjoyed!
I saw this on IG and was instantly drooling!!! It looks so good!