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Rye Whiskey Caramel Sauce

Adapted from Epicurious. The crepe recipe I used can be found Here.
Prep Time 5 mins
Cook Time 15 mins


  • 1 cup granulated sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • ½ cup cream warmed (about 45-60 seconds in microwave)
  • 3 tablespoons good Rye Whiskey I used Templeton
  • ¼ teaspoon pure vanilla extract
  • 2 tablespoons butter
  • ½ teaspoon salt
  • Flaked sea salt optional, for garnish


  • In heavy bottomed saucepan (I used 3 quart saucepan; needs to hold at least 5 cup capacity), combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves and mixture begins to bubble.
  • Stop stirring. Continue to boil, untouched, until candy thermometer temperature reads 355 degrees and mixture is deep amber in color. If browning unevenly, swirl the pan a little to avoid scorching. Watch carefully at this stage as it is very easy to burn.
  • Remove from heat and gradually pour in heavy cream, whiskey, and vanilla, stirring constantly. Use caution; it will bubble up vigorously.
  • Stir until bubbling settles down and caramel is smooth.
  • Add butter and salt. Melt into sauce.
  • Allow mixture to cool partially before serving.
  • Pour over crepes (or ice cream) and garnish with flaked sea salt.