St Patrick’s Day is in a week, and I love making treats for it. Despite the fact that I am wicked, wicked not Irish, living in Boston for three years while getting my undergrad definitely makes you have a soft spot in your heart for the greenest of holidays!
This year, though, I had to go all out. What do you say about Irish Whiskey caramel on top of vanilla ice cream, dappled with Lucky Charms marshmallows?
The ice cream and the Lucky Charms are the easy part! Both of those are store bought. But the Irish Whiskey caramel? That was a little bit trickier!
- 1 cup granulated sugar
- 1/3 cup water
- 1/4 cup Irish Whiskey
- 1/2 cup whipping cream or full fat half and half
- 2-3 tablespoons butter if using half and half
- In a dry, very heavy bottomed saucepan, pour your granulated sugar so that it covers the bottom evenly. Add the 1/3 cup water and swirl the pot gently to combine. Turn on your burner to medium-low, and wait.
- Wait and wait and wait and do. not. stir. while your simple syrup boils all to hell, and slowly turns brown. As the syrup becomes an amber color, you can slowly and carefully swirl the pan, but only when the syrup starts to brown. This can take twenty minutes or more. Be patient, grasshopper.
- When the syrup is finally a dark amber color, remove the pot from heat. Slowly and very carefully whisk in your cream (and butter if using half and half). The hot sugar is going to foam and let off steam. Be careful.
- Once everything’s calmed down a bit, slowly and very gently drizzle in the whiskey and whisk. Return the pan to low heat and continue whisking until everything is combined and at the consistency you desire.
Let cool slightly, and then drizzle over top of your ice cream. Garnish with Lucky Charms, and Sláinte!
Your caramel will stay in the fridge for a week or so. To get it back to a drizzle-able consistency, you can microwave it, or put it in a double boiler, like I did. Note that the whiskey does not fully burn off when cooking, so this treat is for adults only!