Caramel & Whisky Sauce
(Makes 3 x 330ml jars)
140g soft brown sugar
397g can condensed milk
397g can caramel (try Carnation)
1tsp ground ginger
Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts – making sure you don’t boil the sauce. Remove from the heat, then stir in the whisky until smooth.
Pour into sterilised jars (washed in hot soapy water, rinsed well and dried in the oven at 180C/Gas mark 4 for 10 minutes) and allow to cool before sealing.
Store in the fridge or freeze for up to a month and serve drizzled over ice cream, or Christmas pud if you like.