Salted Caramel Whiskey Drizzle
1 cup butter
2 cups light brown sugar
1 cup heavy cream
1/8 tsp salt
1/4 cup Foggy Mountain Salted Caramel Whiskey.
Place all of the ingredients, except the whiskey, in a medium pot over low heat. Stir until melted and combined.
Turn the heat up to high and bring the caramel to a boil. Once it is boiling, turn the heat down to medium-high and gently boil for 3 more minutes.
Remove the pot from the heat and add the whiskey, stirring constantly, as the liquor will cause the caramel to bubble back up.
Pour into individual jars. Store in the refrigerator for up to 2 weeks.
Drizzle over a chocolate bundt cake. To be honest we used a tad bit more of the Foggy Mountain Salted Caramel Whiskey, and think the taste is absolutely perfect!
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