From the author: "A decadent, smoky, sweet, buttery sauce to spoon over desserts."


YIELD
2 cups

TIME
Active Prep: 5 min
Cook: 10 min


INGREDIENTS

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NOTES

This recipe is based on the Salted Quajillo Butterscotch Sauce recipe.



DIRECTIONS

Melt butter in a saucepan over medium-low heat. Whisk in the Whiskey Barrel Smoked Sugar and heat until sugar dissolves, about 2 min. Slowly add cream while whisking. Simmer and stir until sauce begins to thicken, about 5 min. Remove from heat and stir in whiskey & Fumee de Sel. Sauce will thicken as it cools. Store in the refrigerator.



SERVING SUGGESTIONS

Serve over ice cream, cheesecake, or pound cake. Use as a dip for cookies and fruit or stir into coffee and coffee cocktails.

THANKS TO
Dia Sikorski

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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