While the temperatures are supposed to be ticking down, I hear they are in some places, I thought it might be time to break out some fall flavors. This homemade salted caramel liqueur is sure to get you ready for those cooler temps.
Salted caramel, I think, is a flavor that’s better than pumpkin spice anything this time of year. What about you? While you may be familiar with salted caramel in its more solid form, I thought I’d take things in a different direction by making a salted caramel liqueur.
This salted caramel liqueur is a rich tasting sip that goes perfectly with blankets and stoked fire pits. It’s a great after dinner drink or even for a little something different to offer your guests at a party.
While making caramels can be a bit intimidating, making this liqueur is not at all. This liqueur uses caramelized maple syrup as its base and doesn’t require you to cook it as long as you would cook the sugar to make actual caramels.
Once you’ve caramelized the maple syrup, you add cream and sweetened condensed milk. Oh, and don’t forget the whisky!
Craig and I really enjoyed the salty sweetness of this liqueur as did our guests. It’s not overly sweet so you won’t get that feeling that your mouth is coated with sugar when you’re done sipping this libation. This salted caramel liqueur would also taste delicious in a cocktail. Say…add a shot of apple calvados and have yourself a caramel apple cocktail. (Just a suggestion.)
Time to break out the oversized sweaters, blankets and creamy sippers. Make up a batch of this salted caramel liqueur and curl up on the couch while watching your favorite Netflix. Sounds like a perfect evening to me.
- 1 cup maples syrup (I use grade B)
- ¼ cup water
- 1 cup heavy whipping cream
- ¾ cup whisky (I used Jack Daniels)
- 1 teaspoon vanilla
- 1 14 ounce can sweetened condensed milk
- 1½ teaspoons kosher salt
- Add maple syrup and water to a 4-5 quart pot and bring to a boil over medium heat.
- Cover pan for 2 minutes then remove lid (this helps keep crystals from forming on the side of the pot).
- Keep cooking the syrup until it has turned a deep amber and the bubbles have started to rise to the top. The bubbles will also be slower to form and pop at this point.
- Add the heavy cream and whisk briskly.
- Remove from heat and let cool to room temperature.
- Whisk in the whisky, vanilla, condensed milk and salt. (Give it a taste and see if you want to add more salt.)
- Pour into a covered container and refrigerate for up to two weeks.
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