Ingredients:

  • ½ cup (113g) unsalted butter, cut into tablespoons
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) heavy cream
  • ¼ cup (60ml) Jack Daniel's Tennessee Whiskey
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon sea salt

Instructions:

  1. In the saucepan, melt the butter over medium heat.
  2. Stir in the granulated sugar. Cook, stirring constantly, until the sugar melts and turns into a golden amber color. Watch carefully to prevent burning!
  3. Carefully pour in the Jack Daniel's whiskey. Stand back as it may splatter. Whisk constantly to combine and dissolve any hardened sugar.
  4. Slowly pour in the heavy cream, whisking continuously. The mixture will bubble vigorously at first.
  5. Reduce heat to low and continue to cook, stirring occasionally, until the sauce thickens to your desired consistency (about 5-7 minutes). Use a candy thermometer if desired (aim for 220°F/104°C).
  6. Remove from heat and stir in the vanilla extract and sea salt.
  7. Let the sauce cool slightly before transferring it to a glass jar or container. The sauce will thicken further as it cools.