Fireball Whiskey Caramel Sauce

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1/8 tsp Salt
  • 1 1/2 cup Sugar

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/3 cup Fireball whiskey

• Liquids

  • 1/4 cup Water

Found on thegoldlininggirl.com

Description

Ingredients

• 1 c. sugar
• ¼ c. water
• ½ c. heavy cream
• ½ c. butter
• ⅓ c. Fireball whiskey
• ⅛ tsp. salt
• ¼ tsp. nutmeg
• 1 large egg
• ½ c. sugar

Directions

• Whisk together 1 c. sugar and the ¼ c. water in a medium saucepan.
• Cook over medium-high heat, stirring constantly, for 3 minutes, or until the sugar melts and is no longer granular.
• Cook an additional 8-10 minutes, without stirring, until the mixture is medium amber in color.
• Remove from heat, cool for 1 minute, and then stir in heavy cream, butter, Fireball whiskey, salt, and nutmeg, whisking til smooth.
• In a small bowl, whisk together the egg and ½ c. sugar.
• Whisking vigorously, slowly add the egg mixture to the saucepan. You want to add a little egg at a time, whisking quickly, and making sure not to scramble the egg.
• Once incorporated, return the pan to the stove, and cook over medium heat for an additional 2-3 minutes, or until the caramel sauce is thickened. Serve warm over ANYTHING.