How do you make something sweet & delicious even more amazing? Obviously, you add a dash of booze! Not just for the sake of it though, there are a lot of sweet treats that use a little tipple to help elevate their flavours & add a little something, think chocolate & Guinness cake, whisky marmalade, black forest cake & tipsy trifles. Often these flavours just sit there in the background, working harmoniously to help sweeten, mellow or enhance the other flavours in the dish.
Obviously, the amount you add can make or break this magical pairing to a point where you might as well have straight up hit the bottle. But when it’s done right, it’s really right! Here, I think I’ve hit on just about the most delicious pairing there is when I wondered what would happen when I combined two of my favourite sweet flavours, amaretto & salted caramel. This stuff is dangerously good, eat it straight with a spoon kind of good. This amaretto caramel is a great way to elevate desserts, drizzle over just about anything, add a sweet kick to coffees or give as a lovely homemade gift to someone special. I can guarantee that this will be a recipe to return to time & time again.
(makes one medium jar)
- 200g granulated sugar
- 60ml water
- 120ml double cream
- 60g butter
- 1 tsp sea salt
- 2 1/2 tbsp amaretto
- Add the sugar & water to a heavy bottomed saucepan & set over a medium-high heat
- Resist the urge to stir the mixture & continue to heat until the mixture turns a golden amber colour
- Immediately remove the pan from the heat & slowly pour in the double cream, whisking & stirring as you do so
- Once the cream has been fully incorporated add the butter to the pan & stir through
- Finally, add the salt & amaretto to the pan & set aside to cool for 10-15 minutes
- Whilst the caramel is still warm, pour into a clean sterilised jar, the amaretto caramel will thicken more as it cools