I use Martha Stewart’s whiskey caramel sauce recipe with less salt (1/8 teaspoon) and with bourbon instead of Irish whiskey.
Add 1 teaspoon to a coffee mug and microwave for 15 seconds then pour the coffee for a morning treat! Drizzle on top of a latte or stir into the espresso before topping your latte with foamy milk.
Pour over vanilla ice cream with a brownie on bottom.
Use this sauce when making chocolate chip ice cream sandwich cookies or when making Caramel Pecan Cake or when making Pecan Cupcakes.
