My favorite time of year has finally arrived! Like Julie Andrews in The Sound of Music, I feel like running through a field while belting out a couple of lines about the hills being alive with the colors of autumn. I know, I sound a teensy bit crazy.
About a month ago I began daydreaming of all the pumpkin, cinnamon, and apple creations that I could be baking and, of course, eating. It’s sort of ironic that the very first thing I made after September 23rd was not pumpkin, spice, or anything apple, but caramel sauce.
Not just any ordinary caramel sauce however, but Jack Daniels Honey Whiskey caramel.
The most difficult part of this recipe is having patience. Patience to let all the granulated sugar melt into a deep golden brown color and then constantly stirring the cream to combine into the initial hardened caramel for a smooth sauce. Not to mention the will power to not eat it straight out of the pan.