Back in March, we were invited to a dinner party. Friends of ours celebrate Pi Day on March 14th. They all get together and eat pie, a great concept. This was our first year joining them. While my husband and I were discussing what we were gonna bring, he mentioned that we can't just bring any plain pie. They were used to trying new and original flavours of savory and sweet pies. We must follow suit.
Want to know a secret? I'm not normally a pie fan. I like pie, but would choose cake over pie any day. I'm just not a huge fan of pastry, I would rather just eat a bowl full of pie filling. Since It's not my favorite I don't make it often...or ever! At the time I was in the process of auditioning for the Great Canadian Baking show and knew that pastry week would be one of the challenges and if I made it on the show I would need to practice. (Spoiler I didn't make it on the show...haven't made pastry since lol)
My husband was gonna tackle the savory pie and I took the dessert pie. I searched and searched for different original pie ideas. I landed on a Whiskey Butterscotch Praline Cream Pie. It was delicious and oh so rich! (Sorry. This is not that recipe!)
The recipe was broken up in three parts, one was a whiskey caramel sauce. It took me two tries to get this one right. Sometimes recipes say let it boil for x number of minutes or until you reach a certain color etc. Well I may have focused more on the time and not so much on the color. Let's just say the first batch didn't work out! Attempt number two, I made sure to pay close attention to the color and realized that it took double the amount of time it suggested. What I also noticed was it made a large jar full of sauce. The recipe required I 'drizzle' a bit of caramel sauce on top. I looked at the jar and thought 'What on earth am I gonna use the rest of this on?' Everything! The answer is Everything! I am already on my third jar of caramel. It makes desserts just that much better. Brownies, ice cream, coffee beverages, eating it straight out of the jar, the options are endless. Plus it is super easy to make. It doesn't take long but I suggest you do it when the kids are in bed or at school. Cause you don't need to be distracted with 'Mom, where's the remote? I'm so hungry. Can I have a snack? What are you making? Can I help?' etc. While your dealing with you know, hot boiling sugar.
First gather all your ingredients and focus. It won't take long, but if you turn your head for a few seconds your sugar can burn. Burnt sugar is sad!
Next you will pour the sugar, water and corn syrup and whisk until the sugar dissolves. Bring to a boil. Boil until it turns a dark amber color. It can be anywhere between 8-12 minutes. Once it turns the amber color move fast, cause it won't take long to burn.
Reduce the heat to low, slowly add the cream, whiskey and salt. I would suggest wearing an oven mitt cause once the cream is added it bubbles up and the steam is hot!
Whisk until it is smooth and remove from heat. After a few minutes I poured it into a glass jar uncovered to let it cool. It will thicken as it cools. It can be stored in your refrigerator for up to 30 days....if it lasts that long ;)
Whiskey Salted Caramel Sauce
1 cup granulated sugar
1/4 cup water
1 teaspoon of corn syrup
1/2 cup of whipping cream
1 tablespoon of Whiskey (can use vanilla if you prefer)
1/4 teaspoon of sea salt
1. In a medium saucepan add sugar, water and corn syrup and bring to a boil on high heat. Whisking the mixture until all of the sugar is dissolved.
2. Once the sugar mixture is boiling let it continue to boil until it turns a dark amber color. Reduce the heat to low and then carefully add the cream, whiskey and salt. Remember the mixture will bubble up, and the steam is hot. Use a long handled whisk and oven mitts if you have them.
3. Whisk until the caramel is smooth and remove from heat. The sauce with thicken as it cools. Let sit for 5 minutes and then pour into a glass jar. Leave it uncovered as it cools.
4. Once cool, take a spoon and dig in. While it was still warm we dipped chocolate topped cookies in it. It was heavenly! Caramel will keep in the fridge for up to 30 days.