Irish Cream Caramel Sauce

• 1/2 cup sugar
• 4 tablespoons water
• 1/2 cup heavy cream
• 3 tablespoons Irish whisky (see note)

1. Swirl sugar and water together in a heavy saucepan until the sugar dissolves.
2. Place over medium-high heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color.
3. Remove from heat.
4. Pour a tablespoon or two of the cream into the caramel, standing back from the pan, because the mixture may spatter.
5. Stir to blend in the cream, then add the remaining cream, stirring until completely mixed.
6. Stir in the whisky, transfer the mixture to a jar or other container and refrigerate until ready to use.
7. The sauce may be warmed before using but it will not be as thick as if it is chilled.
8. Serve over ice cream, crepes, cake or puddings.

sugar, water, heavy cream, irish whisky

Taken from cooking.nytimes.com/recipes/1453 (may not work)