Fireball Whiskey Caramel Sauce Recipe

Homemade, from-scratch, whiskey caramel sauce made with Fireball whiskey for extra cinnamon flare!
Course Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 oz.
Author Sarah @ The Gold Lining Girl


  • 1 c. sugar
  • 1/4 c. water
  • 1/2 c. heavy cream
  • 1/2 c. butter
  • 1/3 c. Fireball whiskey
  • 1/8 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 large egg
  • 1/2 c. sugar


  1. Whisk together 1 c. sugar and the 1/4 c. water in a medium saucepan.
  2. Cook over medium-high heat, stirring constantly, for 3 minutes, or until the sugar melts and is no longer granular.
  3. Cook an additional 8-10 minutes, without stirring, until the mixture is medium amber in color.
  4. Remove from heat, cool for 1 minute, and then stir in heavy cream, butter, Fireball whiskey, salt, and nutmeg, whisking til smooth.
  5. In a small bowl, whisk together the egg and 1/2 c. sugar.
  6. 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.
  7. 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.