Cooking with Whiskey II – Carrots with Whisky Caramel Sauce

This was a surprisingly tasty complement to the Chicken with Whiskey Cream Sauce recipe.  The most difficult part of the recipe is the caramel sauce.

To begin, start with 1 lb. of carrots and cut them into 1″ cubes and boil them until tender.  Remove from the water and put aside.

Whiskey Caramel Sauce
1 cup brown sugar
1/3 cup whiskey
3 tbsp unsalted butter, softened
pinch of salt
1/8 tsp of powdered cinnamon, clove, and nutmeg

Heat sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed until it begins to melt.  Continue to cook, stirring occasionally with a fork.  Until sugar is belted into a deep golden caramel.

Remove from heat and carefully add Scotch, butter and salt. It will begin to harden and continue to cook over moderately low heat until everything is blended together.

Add the cooked carrots to the warm caramel sauce a stir lightly.  Spoon the sweetened carrots onto the plate and serve.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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