Hazelnut Bailey’s Salted Caramel Sauce
How did I not come up with this sooner? This is such a no brainer! Salted caramel sauce is super simple to make (once you get the hang of it) and if you’ve been following this site for any length of time it’s probably become glaringly obvious that I have a serious problem with salted caramel in general. I love it more than normal so when I was making a batch for an upcoming recipe it just hit me like a ton of bricks. Ding, ding! (There’s that noisy lightbulb again.) Use Bailey’s in place of the cream! Seriously how amazing an idea. Bailey’s is just cream with spirit. Isn’t that their slogan? It worked beautifully and this amazing Hazelnut Bailey’s Salted Caramel Sauce was born. **Updated to add** Since we loved this carmel so much, I made Hazelnut Bailey’s Salted Caramels from this sauce.
You could really use any flavor of Bailey’s you wanted since they have so many. I’m not sure I’d try the mint but other than that, any of them would work. I had Hazelnut because of the flavors it’s my favorite. I had a little caramel also but didn’t think you’d notice the flavor much.
You’ll follow the traditional method for making caramel but when it’s time to add the cream, just use Bailey’s instead.
The taste is wonderful! Bailey’s is a very low alcohol content drink to begin with so the end result is a rich and creamy caramel with just a tiny hint of spirit but a ton of flavor. My older kids even tried a taste and couldn’t even tell it was in there. To get a stronger taste, you could always add more Bailey’s but the more you add the thinner your sauce is going to be so keep that in mind.
A simple twist on traditional salted caramel sauce. Adding Bailey's Irish Cream flavors of your choice elevates this recipe beyond belief. Enjoy!!
- 1 cup granulated sugar
- 6 tablespoons water
- 1/2 stick of butter
- 1/3 cup Hazelnut Bailey's Irish Cream
- 1/2 teaspoon table salt
- 1/4 teaspoon vanilla extract (optional)
- Add water to a large sauce pot.
- Place sugar in the middle of the pot.
- Turn on heat to medium low and stir gently just until the sugar has dissolved.
- Turn heat to medium high and watch very closely from this point on, making sure not to stir again. Swirl the pan lightly at intervals if needed.
- Watch the liquid go from clear to a light golden color and then eventually to a dark amber.
- Once the liquid begins to smoke lightly, count to 30 and turn of the heat.
- Whisk in the butter until melted and then add Irish cream. Be very careful. It will foam up violently and is very hot. Wear an oven mitt to protect your hand while whisking.
- Add salt, taste and vanilla if desired.
What flavor will you use??