• Gabrielle Carlson

Skrewball Caramel Sauce

by Gabrielle Heller

Peanut Butter + Caramel + Whisky = WOW!!

Our local orchard has some fantastic apples and fall screams for a

. I love apple slices with peanut butter, so naturally I gravitated to a peanut butter whisky.

Don't be reluctant to make your own caramel. It can be tricky, but when you are successful you feel like Rocky!

Skrewball Caramel Sauce

by Gabrielle Heller

prep: 5 minutes

Cook: 15 ish minutes


1/4 cup of water

11/4 cups of sugar

3 tbsp light corn syrup

3/4 cup of Heavy Whipping Cream

3 tbsp softened salted butter

1/4 tsp salt

2.5 tbsp of Screwball (Mini bar bottles are perfect for exploring more caramel options)


1) in a heavy bottomed pot pour in the 1/4 cup of water. I like using a stainless steel pot so I can see the color of the sugar browning.

2) mound sugar in the center and then top with the corn syrup. Medium heat covered with lid.

FIGHT THE URGE TO STIR! Allow to slow boil for 5 mins covered.

3) after 5 mins remove lid and allow to get golden. Amber brown. Watch very closely, it can burn very quickly. Its ok if you pull it early, you will just have a more viscous consistency. I pulled a bit early for the caramel pictured. Still awesome.

4) once amber in color add in butter, still until incorporated.

5) remove from heat slowly whisk in heavy whipping cream. CAUTION lots of bubbling will take place here. Stay calm, you got this!

6) once bubbling subsides, return to heat and cook for 1 additional minute.

7) remove from heat, allow to cool for around 5 mins then whisk in whisky. (see what I did there) Allow to cool a bit before pouring in to heat safe glass containers.

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