Home-made Salted Caramel Liqueur

• Baking & Spices

  • 120 g 1/2 cup + 2 tbsp sugar
  • 631 3/4 g Caramel, Salted
  • 2 pinches Salt

• Dairy

  • 100 g 7 tbsp unsalted butter, unsalted
  • 486 2/3 ml Cream
  • 377 1/2 ml Heavy cream
  • 595 3/4 ml Milk

• Beer, Wine & Liquor

  • 124 1/4 ml Alcohol

Found on manusmenu.com

Description

Ingredients

• 120 gms – ½ cup + 2 tbsp sugar
• 100 gms – 7 tbsp unsalted butter
• 200 ml – ¾ cup heavy cream
• 2 pinches of salt
• 320 gms – 11 oz. Salted caramel
• 250 ml – 1 cup cream
• 300 ml – 1 ¼ cup milk
• 65 ml – ¼ cup alcohol 95% or 151 proof grain alcohol (or the strongest available)

Directions

• Put the sugar in a pan and let it melt on a medium fire.
• When all the sugar has melted, let it caramelise until it becomes a very dark amber colour.
• Remove from the fire and add the butter and salt. Stir well.
• Add the cream and stir (do not worry if the caramel hardens at this point, it will still melt during the next stage).
• Put the pan back on the fire and cook until the caramel reaches 108°C – 226°F on a candy thermometer (I have done this even without a thermometer… keep in mind that it will boil at 100°C – 212°F, so keep boiling it for a few minutes (see pictures below).
• Add the cream and milk to the caramel and cook on a low flame until the salted caramel has completely melted.
• Let the mixture cool down and then chill very well in the fridge.
• Add the alcohol and mix well. Filter it through a sieve and bottle it.
• Keep it in the fridge for a couple of days and shake well before serving cold.