Winter recipe - Royal Liqueur Salted Caramel Sauce

Royal Liqueur Salted Caramel Sauce recipe                Photograph & recipe by Bunderberg Rum

Royal Liqueur Salted Caramel Sauce recipe                Photograph & recipe by Bunderberg Rum

Royal Liqueur Salted Caramel Sauce

Looking for the next greatest thing to wow the pants off your guests? This salted caramel sauce recipe just took caramel sauce recipes to a whole other league. 

INGREDIENTS

  • 5 tablespoons Bundaberg Royal Liqueur
  • ½ cup granulated sugar
  • ½ cup heavy cream, heated
  • 6 tablespoons unsalted butter, cut into six cubes, at room temperature
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • Handful crushed nuts & candied orange peels (to garnish)

*Makes approximately 0.5 standard drinks

DIRECTIONS

  • Over medium-low heat, dissolve sugar into Royal Liqueur.
  • Once smooth texture is formed, increase heat and bring to a boil.
  • Stir frequently and continue to boil for 6-8 minutes, swirling the pot every 30 seconds. Wipe down the mixture from the sides of the pan so it doesn't stick and harden.
  • Once the mixture has turned thick and deep golden, remove from heat.
  • Add the heavy cream, whisking constantly (be careful the mixture will bubble!), followed by butter and salt.
  • When everything is fully combined, stop whisking and cool for 4-5 minutes, then add vanilla extract.
  • Once the consistency is thick and gooey, pour over vanilla ice-cream with crushed nuts and candied orange peels.

SOURCE:  BUNDABERGRUM.COM.AU (READ MORE)