- 2 cups Sugar
- ½ cup Water
- 1 tablespoon light corn syrup
- 1 cup heavy cream
- 1/3 Jack Daniel’s Winter Jack® Tennessee Cider
In a medium to large saucepan, combine the sugar, water, and corn syrup and whisk to combine. Bring to a boil over medium-high heat and stop whisking or stirring after it comes to a full boil. Boil vigorously for 5 to 10 minutes until the sugar reaches a deep amber color. If you see smoke (not steam) immediately remove the pan from the heat.
Remove the pan of sugar from the heat and let it sit for 2 minutes. Very slowly add in the cream, and whisk to combine. Use caution as the caramel will bubble and steam up aggressively. Let sit for 2 more minutes, then add the Winter Jack and stir to combine. If you see lumps in the sauce at this point, put the pan back on the heat for one minute, stirring or whisking constantly until smooth.
Remove the caramel from the heat. Cool completely before transferring to jars or bottles. This caramel sauce should be stored in the refrigerator and can be kept for up to 2 weeks.
Makes 2 ½ cups
*This caramel sauce is perfect for glazing doughnuts or served with a plate of apple slices for a yummy adult treat.
More recipes here.