F&W's Grace Parisi experiments with ever-versatile caramel in making this sticky sauce. Ice-Cream Sundaes Dessert Tips from F&W Editors
In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar. Add the cream and simmer, stirring, until thickened, 10 minutes. Add the whisky and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.
The sauce can be refrigerated for up to 3 months.