Salted Caramel Whisky

Waffles with salted caramel sauce

Ingredients:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 tablespoon plus 1 teaspoon vanilla extract
2 large eggs, separated, plus 2 additional egg whites
1 stick (8 tablespoons) salted butter, melted, plus softened butter, for serving
GI salted caramel whisky sauce, for serving
Vanilla Ice Cream
 
Directions:
 
Preheat the waffle iron to the regular setting.
Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined. In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through. Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediately with softened butter, salted caramel whisky sauce, layered with vanilla ice cream.

Salted Caramel Iced Coffee

1 serving

Ingredients:

4 oz. cold brew coffee (homemade or bought)

1 oz. Gourmet Inspirations Salted Caramel Whisky Dessert sauce

1 tbsp heavy cream

1.5 oz Capital K Distillery’s espresso vodka (can omit for alcohol-free drink)

Ice

Directions:

Fill a glass with ice. Add cold brew coffee, Salted Caramel Whisky sauce, cream, and espresso vodka (if desired). Stir and enjoy!

Grilled Peaches with Salted Caramel Whisky Sauce

Ingredients:

Fresh peaches, cut in halves, pit removed

Melted butter (or olive oil, if desired)

Gourmet Inspirations Salted Caramel Whisky Sauce

Vanilla ice cream (if desired)

Directions:

  1. Set bbq grill to heat at high temperature.
  2. Lightly brush peach halves with melted butter or olive oil.
  3. Place peaches on grill, cut side down. Cook for approximately four minutes.
  4. Remove peaches from the grill, plate them separately, liberally drizzling each one with Salted Caramel Whisky sauce. Serve with vanilla ice cream if desired.

Popcorn & Salted Caramel Whisky Sauce

Ingredients:
Popcorn kernels
1 jar Gourmet Inspirations Salted Caramel Whiskey Sauce
 
 
Directions:
1. Pop your corn using your favourite method!
2. Drizzle immediately with Gourmet Inspirations Salted Caramel Whiskey sauce and gobble it up!
 

Whole Baked Apple with Salted Caramel Whisky Drizzle (Gluten Free)

Ingredients:
2 apples (recommended: Fuji or McIntosh)
1 tsp lemon juice
1 tbsp cornstarch
3 tbsp butter, cold and diced
3 tbsp brown sugar
1/2 cup gluten-free oats, uncooked
1/4 tsp ground cinnamon
Pinch salt
Vanilla ice cream
1/2 jar Gourmet Inspirations Salted Caramel Whisky sauce
 
 
Directions:
 
1. Preheat oven to 350 degrees F.
2. Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. 
3. For the topping: in a small bowl mix together cornstarch, butter, brown sugar, oats, cinnamon, and salt. Press this mixture on the top of each apple.
4. Place in a baking dish filled with about a 1/4 inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes. Enjoy warm, finished with a slathering of Salted Caramel Whisky sauce and vanilla ice cream!

New York Cheesecake with Raspberry Coulis and Salted Caramel Whisky Sauce

Ingredients:
15 Graham crackers
3 tbsp butter, melted
4 – 8 oz. pkg cream cheese
2 cups sugar
4 eggs
1 cup sour cream
1 tbsp vanilla extract
1/2 cup flour
6 oz. raspberries
2 tbsp sugar
1 tsp lemon juice
1/2 jar Gourmet Inspirations Salted Caramel Whisky Sauce
 
 
Directions:
1. Preheat oven to 350 degrees. Grease a 9-inch springform pan with a little butter.
2. Crush the graham crackers in a food processor or blender. Stir in melted butter and press into the bottom of the springform pan to form a crust.
3. In a large mixing bowl, use a mixer to whip together the cream cheese and sugar until creamy.
4. Add the eggs and sour cream, and beat on low until incorporated.
5. Add the vanilla extract and flour and stir until incorporated. Pour mixture into the springform pan. 
6. Bake in the centre rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove and refrigerate until ready to serve.
7. Before serving, make the raspberry coulis by combining raspberries, sugar and lemon juice in a blender or food processor. Puree until smooth. Press through a fine mesh sieve to remove seeds and pour it over the cheesecake. (Or, if you wish to simplify, buy raspberry coulis from your local grocery store.) Generously spoon the Salted Caramel Whisky sauce over cheesecake to garnish.
8. Remove the springform pan ring before serving. Keep cold.

Caramel Pear Breakfast Parfait

  • 3/4 cup sliced pears
  • 1 (6 ounce) container plain Greek yogurt
  • ⅛ cup toasted pecans
  • 1/3 cup granola
  • 1/4 cup GI Salted Caramel Whisky sauce

Layer ingredients in a large bowl.  Continue to build the parfait, repeating the layers until all of the ingredients are used completely.



Pumpkin Salted Caramel Café Au Lait

  • Ingredients:

    • 2/3 cup of Milk
    • 2 T salted caramel whiskey sauce
    • 2 Tb Sugar
    • 1/2 cup Coffee
    • 2 Tb Pumpkin Puree
    • 1/8 tsp Pumpkin Pie spice
    • 3 drops of vanilla
    • Toffee bits, whipped cream and more sauce (optional)
    1. Heat milk, caramel sauce and sugar until the sugar is dissolved and remove from heat (or microwave). Make sure it doesn’t boil and keep stirring it so it doesn’t burn.
    2.  Add the remaining ingredients to the caramel mixture.
    3. Top with whip cream, drizzle with salted caramel whiskey sauce and toffee bits.

     

Pumpkin Cinnamon Rolls with Salted Caramel Whisky Drizzle Ingredients

Dough:

1 1/2 cups whole milk

1/2 cup canola oil

1/2 cup white sugar

1 package (2 1/4 teaspoons) active dry yeast

1 and 1/4 cup pumpkin puree

4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon (heaping) baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Melted butter, for buttering pans

Filling:

1/4 cup butter, melted

1/2 cup brown sugar

1/2 cup white sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup finely chopped pecans

Frosting:

1 jar Gourmet Inspirations Salted Caramel Whisky sauce

For the dough: In a large saucepan, combine the milk, canola oil and sugar. Heat until hot but not boiling, then remove the saucepan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

Combine 4 cups of flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm place for 1 hour.

After 1 hour, the mixture should have risen to at least double in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees F. Use melted butter to grease 3 pie pans (or a larger baking dish).

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle and spread the melted butter over the dough. Mix together the brown sugar, sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Gently roll the dough tightly toward you. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake the rolls until golden, 15 to 18 minutes. Once cooled, frost the rolls with Gourmet Inspirations Salted Caramel Whisky sauce and dig in!