Salted Whiskey Caramel Sauce


1 (14 ounce) can Eagle Brand sweetened condensed milk
1-1/2 tablespoons whiskey* (I used Jameson)
Pinch of sea salt

Preheat oven to 425° F. Poor sweetened condensed milk into a 9-inch glass pie plate. Cover tightly with foil. Please pie plate into a larger pan (I used a 10" x 10" square cake pan), and fill pan with a half an inch of water. Carefully place it into the oven, and bake for two hours. Remove from oven, carefully lift the foil-covered pie plate out of the pan, remove foil, and whisk in sea salt and whiskey, continuing to whisk until smooth and creamy. Allow to cool before serving. Store, covered, in the refrigerator.

 

*If you prefer a non-alcoholic version, you can use a teaspoon of whiskey liqueur essence.



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