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
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Ingredients
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
Method
Caramel sauce with a kick
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1Combine 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.
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2Carefully 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.
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3Place in sterilised jars; seal. Refrigerate. Reheat before serving over ice-cream or with dessert cakes and tarts.
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