JARDI CHOCOLATES’ WHISKEY CARAMEL SAUCE

You don’t have to make this with whiskey.

Jocelyn Gragg, pastry chef and owner of Jardi Chocolates, suggests any overproof style of liquor will do. “You want something with a strong flavor, and nothing cream-based. A coffee liqueur would be delicious.”

1 1/4 cups heavy cream

2 ⅓ cups granulated sugar

1/2 cup water

10 tablespoons salted butter ⅓ cup whiskey

Salt, to taste

In a small saucepan, warm heavy cream over low heat. Do not allow to boil. Keep warm.

In a heavy medium-size saucepan, combine sugar with water and stir to dissolve sugar. Heat over high heat until sugar turns light amber (honey-colored), which can take 6 to 10 minutes depending on the heat.

Remove saucepan from heat and carefully pour in warm cream. Mixture will spit and bubble vigorously.

Return pan to heat and bring to a boil. Boil 1 minute.

Put butter in a large bowl. Strain hot caramel mixture through a fine sieve onto the butter.

Stir and allow to cool. Once cool, add whiskey and salt to taste. Makes: 3 cups

Per tablespoon: 85 calories (percent of calories from fat, 51), trace protein, 10 grams carbohydrates, no fiber, 5 grams fat (3 grams saturated), 15 milligrams cholesterol, 30 milligrams sodium.