You read that right! The whiskey is not homemade, but the caramel and the love that went into it sure is.
While on a trip this September to Nashville, I picked up a single bottle of Ole Smoky Whiskey Salted Caramel. The bottle didn’t last more than two weekends and living in Ontario, I have no choice but to come up with the next best thing. My own!
The Mrs. and I Googled a few ideas and they all used store bought caramel with cream and use a double boiler, freeze overnight to remove the milk solids but I had a different idea in mind, simple sugar and salt. We couldn’t really decide on what one to try, so we made both.
Store Bought Salted Caramel Whiskey
- 375 ml Jack Daniels or your choice of whiskey
- 200 ml good quality caramel, we used President’s Choice Butterscotch Caramel
- 1 tsp kosher salt
- In a double boiler, add the 200ml of caramel and heat till liquid.
- Take caramel off heat and add salt, whisk.
- Add 375 ml Jack Daniels and whisk to combine.
- Toss in the freezer overnight or until milk solids freeze.
- Skim off milk solids from the top of whiskey mixture.
- Pour into a mason jar or any glass bottle.
- Enjoy straight or over ice.
Homemade Salted Caramel Whiskey
- 375 ml Jack Daniels or your choice of whiskey.
- 1 cup sugar
- 1 tbsp corn syrup
- 1 tsp kosher salt
- 1/4 cup water
- Prepare an ice bath for the cooking pot you are using.
- Pour whiskey into a heatproof bowl.
- Add sugar, corn syrup, water to a heavy bottom cooking pot.
- Turn burner to medium-high and bring the mixture to a boil.
- Swirl the pot on the stove once it begins to turn amber and the water is evaporated.
- Keep cooking the sugar mixture, until a deep golden brown. This is a tricky step, I’ve burnt a few, I’ve undercooked a few, it just takes time and patience to get it right.
- Remove from the heat and place in an ice bath, to stop the sugar from cooking and then add the salt.
- Once the caramel is cooled, pour into the whiskey and whisk to dissolve any sugar bits.