Caramel & whisky sauce

Name: Caramel & whisky sauce
Yield: Makes 3 x 330ml jars
Ingredients: 200g butter; 140g soft brown sugar; 397g can condensed milk; 397g can caramel (we used Carnation); 1 tsp ground ginger; 150ml whisky

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N/A

Makes 3 x 330ml jars

Source

Ingredients

200g butter

140g soft brown sugar

397g can condensed milk

397g can caramel (we used Carnation)

1 tsp ground ginger

150ml whisky

Method

Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts – make sure you don’t boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.