Whiskey Olive Caramel Sauce


  • 1/4 cup butter
  • 1 cup brown sugar
  • 1/3 cup Irish whiskey
  • 1/3 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 1/3 cup chopped California ripe olives (about 1/8-inch pieces)


  1. Melt butter and brown sugar in a small saucepan.
  2. Cook over low heat, stirring frequently, for about 2 minutes.
  3. Remove from heat and slowly stir in whiskey.
  4. Return to burner and cook for 2 minutes.
  5. Add cream and vanilla cook for 2 to 3 minutes more. Let cool slightly, then stir in olives.
  6. Serve over ice cream or cake slices.

Also great drizzled over Maple Olive Cheesecake Bites or as a dipper for Olive Orange Biscotti. Makes about 1 1/4 cups.