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Ingredients
- 1 cup butter (2 sticks)
- 2 cups light brown sugar
- 1 cup heavy cream
- 1/8 teaspoon salt
- 1/4 cup whiskey
Method
- Place all of the ingredients, except the whiskey, in a medium pot over low heat. Stir until melted and combined.
- Turn the heat up to high and bring the caramel to a boil. Once it is boiling, turn the heat down to medium-high and gently boil for 3 more minutes.
- Remove the pot from the heat and add the whiskey, stirring constantly, as the liquor will cause the caramel to bubble back up.
- Pour into individual jars. Store in the refrigerator for up to 2 weeks.
