Caramel sauce with a kick

Launch into a special occasion with this exquisite caramel and liqueur sauce. Give it away or indulge yourself and loved ones with a fabulous dessert accessory.

  • 25 mins preparation
  • Makes 2 Cup
  • Print


Caramel sauce with a kick
  • 2 cup (440g) caster sugar
  • 1/3 cup (80ml) water
  • 2 tablespoon glucose syrup
  • 1 cup (250ml) cream
  • 50 gram butter, chopped, softened
  • 1/2 cup (125ml) grand marnier or kentucky bourbon


Caramel sauce with a kick
  • 1
    Combine the sugar, water and glucose in a medium saucepan over a medium heat. Cook, stirring, without boiling, until the sugar is dissolved. Bring to the boil; boil, uncovered, for about 8 minutes or until the mixture is golden brown. Remove mixture from the heat.
  • 2
    Carefully whisk in the cream - the mixture will bubble fiercely. Place the pan over a low heat and whisk in the butter, a piece at a time, until combined. Whisk in the liqueur. Remove from heat; cool to room temperature.
  • 3
    Place in sterilised jars; seal. Refrigerate. Reheat before serving over ice-cream or with dessert cakes and tarts.

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