A submission for  faccc

A great desert sauce, for ice cream or pie,

Camel Whiskey sauce


2 Cups Sugar
1/2 Cup Heavy Whipping Cream
1/2 Cup Whiskey
1 Tb Vanilla
1 Tsp Kosher Salt

recipe instruction

1. In large saute pan add your sugar. Turn to high heat.

2. Once your sugar starts to melt, stir with a heat resistant spatula. Continue until completely melted.

3. After your sugar is melted add your cream, vanilla, and salt. It will begin to bubble up and the sugar will clump up in the middle but leave it on high heat and whisk it all together until it is a uniform consistency.

4. When everything is smooth in texture remove the pan from the heat and add the whiskey. **Make sure you remove the pan from the heat because it’ll flame up! PLEASE BE CAREFUL!**

5. Return to medium heat to reduce the liquid, whisk together, and drizzle on top of an ice cream sundae or your homemade egg nog panna cotta, .
cooking tips

You can make this recipe a couple days in advance and store in a microwave Tupperware container. When it comes time to use just microwave for 30 seconds and drizzle over top of your desserts.

I cooked off to much of the liquid in this batch but it still tastes good

edit definitely cooked off to much liquid but now I have a recipe that I can use to make chew camel candy