Add a unique twist to your caramel sauce with the addition of a little Irish cream liquor! This caramel sauce recipe stays soft, even in the refrigerator!
One of my top 3 favorite sweet treats of all time is simple, homemade caramel sauce. And judging from the popularity of my Stay Soft Caramel Sauce recipe, many of you agree with me! There’s just something so amazing about homemade caramel that makes it feel special whether you’re drizzling it over ice cream or just eating a bit with a spoon (no judgement!). But have you ever made Irish Cream caramel sauce?
Flavored caramel sauces can seem daunting to a new caramel maker, but they’re really not. Most flavored caramel sauces, including this Irish cream caramel sauce, just require stirring in your preferred flavor at the end. The actual process of making the caramel is the same!
I like to use the wet method for caramel making, which means that I mix a bit of water into my sugar to help it dissolve smoothly. Then I cook it until it reaches the caramel stage – something you tell by color, not thermometer. You don’t need a candy thermometer to make caramel sauce! A light colored pan and a whisk are all you need.
The biggest challenge when making homemade caramel is getting the ratios just right so your caramel doesn’t turn into a brick in the refrigerator! I like a nice spoon-friendly texture that softens to an easily drizzled consistency after about 5-10 minutes. That’s the consistency of this caramel.
The Irish cream flavor in the caramel is subtle, which is why it’s such a good pairing. You get just the right amount of Irish cream flavor to enjoy, but not so much that you limit your options for using the caramel!
In fact, this Irish cream caramel recipe was originally hidden away in my Irish Cream Caramel Macaron recipe, until I realized it needed its own post. You definitely don’t use the whole batch for the macarons. Often, I’ll make the caramel one day and get to making the macarons a week or so later. On one or two occasions, the macarons didn’t happen because the caramel was no longer there…
So this delectable Irish cream flavored caramel recipe now has its own post. Because it’s well deserved. 😉 Be sure to check out the video for a few extra tips, and enjoy!
- 1 cup granulated sugar
- 6 tbsp water
- ½ cup heavy cream
- 1 tbsp unsalted butter
- 2 tbsp Irish cream liquor
- Make the caramel by combining the granulated sugar and water in a small saucepan. Place over medium low heat and stir periodically until sugar dissolves. Cover the pan with a lid or brush the edges of the pan with water using a pastry brush as needed to prevent sugar crystallization.
- Once the sugar has dissolved, remove the lid if using, and increase the heat to medium high and let the sugar cook to a rich golden brown. Do not stir, just gently swirl the pan occasionally to promote even heating.
- When the sugar has reached the right color, remove the pan from the heat and immediately whisk in the butter and heavy cream until fully incorporated.
- Slowly stir in the Irish cream liquor and transfer to a heat-proof container to cool.
- Refrigerate up to 3 months.
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