Irish Cream Caramel Sauce

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Irish Cream Caramel Sauce

Planning

  • Prep Time:

    3 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    0

  • Servings:

    12

Preparation

  • Materials

    Saucepan or melting pot
    Spatula
    Wooden Spoon
    Bowl or jar to contain the sauce

  • Prep

    Set the butter out to bring it to room temperature. You don't want to brown the butter before it even melts.

  • Oven/Stove

    Stovetop preparation.

  • Shopping List

Ingredients & Steps

  • Ingredients

    Brown Sugar 100g (1/2 cup)
    Butter, softened at room temp then gently melted 30g (1 oz aka 2 tbsp)
    Heavy Cream 15ml / 1 tbsp
    Irish Cream 15ml / 1 tbsp

  • Steps

    Heat the brown sugar, butter, heavy cream in a small saucepan or melting pot.
    Bring it up to temperature slowly, stirring constantly until the sugar is dissolved and the mixture is smooth.
    Remove from heat and mix in the Irish Cream
    Pour into a bowl and Let cool to room temperature
    Refrigerate for about 1 hour if you want to thicken it.

    Note: You can pour it over dessert warm, room temp or chilled. Your choice.

Notes

SERVING
Drizzle over cakes, brownies, blondies, pastries or a scoop of ice cream.
Top your desserts with whipped cream, meringue, or frosting and drizzle the Irish Cream sauce on top. Try it over marshmallow cream or marshmallow.

STORING
While you can store Irish Cream sauce at room temperature for a day or two, it really should be refrigerated because it contains cream.

It can be stored in an airtight container the refrigerator for 2-3 weeks. Scoop out a portion to use, warm it and whip it a little to loosen it up.

It can be stored in the freezer for up to 3 months. Thaw it in the refridgerator.

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