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Homemade, from-scratch, whiskey caramel sauce made with Fireball whiskey for extra cinnamon flare! You’ll want this Fireball Whiskey Caramel Sauce on EVERYTHING!
We have to talk about this Fireball Whiskey Caramel Sauce, and it needed to be sooner than later. I have a million and one other fall recipes to share (you just wait!), and they were lined up in front of this recipe. I’ve been baking fall recipes for weeks now, and have an enormous pile of drafts. Somewhere around 40 – it’s crazy.
All of those recipes can wait.I only made this Fireball Whiskey Caramel Sauce last weekend, but I had to move it to the top of the list. It’s that good.
But also, if I’d made this sooner, I would’ve been able to douse a lot of my previous baking alllll over with this caramel sauce. Apple crisps, pies, muffins.. lots of things that are coming up in the next few weeks, and they could’ve been smothered in Fireball Whiskey Caramel Sauce.
I’m saving you from making that mistake. Make this caramel sauce now, and then whatever else you bakethis fall, you have it on hand to drizzle generously over whatever it is. Doesn’t even matter, you’ll want this on everything.
However, you don’t even need it on ANYTHING because it’s so delicious that you can just eat it straight from the jar, like I may have done.
I had a few ideas for incorporating Fireball into baking, and some of that is still to come (see here for Fireball Apple Crispor Whiskey Walnut Spice Cake!), but one idea that I was exceptionally proud of was this caramel sauce. I was planning to make whiskey caramel for an upcoming recipe, and as my mind was brainstorming different ways to put a new spin on that recipe, I came up with the idea of Fireballwhiskey caramel. My excitement went through the roof.
I later found out that it’s been done before (what hasn’t?), but I didn’t know that when I came up with it, and so I’m still proud of this ‘original’ idea.
I used an old recipe I had for whiskey caramel sauce, and just subbed Fireball. It. is. incredible. You really get all the flavors, but none are overpowering, andall make their presence known. It’s not too boozy, but you really taste the cinnamon whiskey. It’s not overly whiskey-ish and alcohol-tasting, but you definitely get whiskey, and you know that it’s cinnamon whiskey.
It’s sweet and ooey and gooey, just how you want your caramel sauce, but not cloying. It helps to have that whiskey cut through it.
Ugh, how else do I describe it? You just have to try it. It takes about 15 minutes to make, and it’s EASY. So get to work, and report back. I know you’ll love it too. It is THE BEST topping I’ve ever tried, and I promise you’ll agree!
Sarah @ The Gold Lining Girl
Homemade, from-scratch, whiskey caramel sauce made with Fireball whiskey for extra cinnamon flare!
Whisk together 1 c. sugar and the 1/4 c. water in a medium saucepan.
Cook over medium-high heat, stirring constantly, for 3 minutes, or until the sugar melts and is no longer granular.
Cook an additional 8-10 minutes, without stirring, until the mixture is medium amber in color.
Remove from heat, cool for 1 minute, and then stir in heavy cream, butter, Fireball whiskey, salt, and nutmeg, whisking til smooth.
In a small bowl, whisk together the egg and 1/2 c. sugar.
Whisking vigorously, slowly add the egg mixture to the saucepan. You want to add a little egg at a time, whisking quickly, and making sure not to scramble the egg.
Once incorporated, return the pan to the stove, and cook over medium heat for an additional 2-3 minutes, or until the caramel sauce is thickened. Serve warm over ANYTHING.
Fireball does not contain any antifreeze at all, and the suggestion is ridiculous. Sadly, this is the media's way of crafting attention grabbing headlines, but it simply is not true. We would not dream of putting antifreeze in our product.
Fireball Cinnamon Whisky is a mixture of Canadian whisky, cinnamon flavoring and sweeteners that is produced by the Sazerac Company. Its foundation is Canadian whisky, and the taste otherwise resembles the candy with a similar name, Ferrara Candy Company's "Atomic Fireball" candy.
Once you open bottles of liquor (primary liquors like vodka, gin, rum, whiskey, tequila, etc.) they tend to lose certain flavor qualities over a few years. But they won't spoil.
It's a 33% ABV (66-proof) liqueur made with a mix of Canadian whiskey, sweeteners and natural cinnamon flavoring. But is it whiskey? Well, no, not really. Technically speaking, once you add sugar to a spirit and lower its ABV it becomes a liqueur rather than a spirit.
This fact was so unsettling to Europeans that sales of Fireball were "temporarily halted" in Norway, Sweden, and Finland in 2014, which Fireball said was "due to a small recipe-related compliance issue." The chemical that came under fire was propylene glycol, which supposedly enhances flavor by absorbing water.
Although PG is generally considered safe, when used in high doses or for prolonged periods, PG toxicity can occur. Reported adverse effects from PG include central nervous system (CNS) toxicity, hyperosmolarity, hemolysis, cardiac arrhythmia, seizures, agitation, and lactic acidosis.
The difference between the two drinks is that Fireball Cinnamon is actually a malt-based beverage with 16.5% alcohol by volume (ABV), while Fireball Cinnamon Whisky is whisky-based and has an ABV of 33%. “The labels look almost identical,” he wrote. “That is intentional.”
Propylene glycol is a synthetic liquid substance that absorbs water. Propylene glycol is also used to make polyester compounds, and as a base for deicing solutions. Propylene glycol is used by the chemical, food, and pharmaceutical industries as an antifreeze when leakage might lead to contact with food.
While whiskies do occasionally contain some char that have escaped the sieve before bottling, the reality is that floating particles or haziness are naturally occurring lipids that have precipitated out due to cold temperatures.
Try chilled and room-temperature to find out what you prefer. Chilled Fireball's spice hits a little later, while room-temperature Fireball immediately fills your entire mouth with the flavor. Store the Fireball in your refrigerator or freezer for an hour before drinking it if you want it chilled.
The original Fireball Cinnamon Whisky is 66 proof and is made of whisky with natural cinnamon flavor, according to its label. The malt beverage version's label, which says “Fireball Cinnamon” without the whisky, says it is 33 proof and made of malt beverage with “natural whisky and other flavors and caramel color.”
The Sazerac Company has its main office in Louisville, owns Buffalo Trace distillery and bourbon and produces Fireball, a well-known brand of cinnamon whiskey.
It's only 33% alcohol by volume (or 66 proof), according to Sazerac's website. But if you're confused, well, so are we. But one thing is certain: Take a shot of whatever Fireball you can find and it'll make more sense.
This ingredient is propylene glycol, otherwise known as part of the mixture used to de-ice airplanes. In 2014, Fireball was recalled in European countries because propylene glycol levels were deemed too high. But don't worry, both the FDA and CDC have deemed propylene glycol safe at low levels of consumption..
The most common antifreeze is an alcohol known as propylene glycol. It has largely replaced the much more toxic ethylene glycol. Methanol can also be used as an antifreeze, mainly in windshield wiper fluid.
Ethylene glycol is a colorless, odorless, sweet-tasting but poisonous type of alcohol found in many household products. The major use of ethylene glycol is as an antifreeze in, for example, automobiles, in air conditioning systems, in de-icing fluid for windshields, and else.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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