Homemade Caramel Liqueur

[@stephane.foisy.186]

Great gifting idea for the season.

[@FlourEggsYeast]

Look at you making caramel!!!!!!

[@OldFashionedWays]

oh that sounds so tasty. and seems simple enough as long as I don't burn the sugar. thanks for sharing. cheers.

[@RobsHomeBar]

Yea it’s quite easy! Just don’t leave the stove! That sugar will burn in a hurry!

[@OldFashionedWays]

@@RobsHomeBar I’ve made bananas foster but it uses brown sugar and butter. Plus 151 Bacardi

[@jodietimheitz9066]

Rob, I just got through watching the video about 30 minutes ago and made a batch using vodka. Pure deliciousness! Excellent recipe man! Thank you! 🙏🙏🙏

[@RobsHomeBar]

Thanks! Did you try it with cream?? Sooooo good!

[@jodietimheitz9066]

@@RobsHomeBarI put a little in the shot glass instead of the whole batch. Last night I made a Chocolate Caramel Martini in two different ways with it. The first way was with a Chocolate Liquore called 1010 Chocolate Whiskey and the caramel schnapps. The second one was with Dark Creme de Cacao and I liked the second one better. The 1010 is better than Godiva if you can find it and even with me using only 1/2 ounce overpowered the drink. Sorry for the long comment.

[@jondotdrinks6952]

This sounds like it would be amazing in some coffee 😋 esspecially with this terribly cold weather

[@jondotdrinks6952]

Or even soaked into a cake would be heavenly

[@RobsHomeBar]

That does sound amazing! Might have to try it

[@CoachVinoLLC]

Couldn't have less interest in a flavored liqueur than caramel but I can totally see the appeal. My wife would probably enjoy this, especially the butterscotch cream idea. Cheers pal!

[@RobsHomeBar]

Yea I had no interest either! But it was a fun experiment!

[@gbltheolechurch5acrehomestead]

Wine maker here. However, liqueur making doesn’t seem to be difficult. You explain the process superbly!

[@RobsHomeBar]

Yea liqueur making is def easier than wine or brewing … it’s basically just infusing spirits with various flavours! It’s fun though! :)

[@shy_guy5193]

Please try making a Chili Liqueur Next! Great Job!

[@RobsHomeBar]

Researching it now! It’s on my queue for January! I finally did get a bottle of Ancho Reyes so I have a baseline for flavor

[@icemancantcook]

I wasn't too excited for a caramel liqueur, but I like your reaction to the butterscotch! I hope you have a recipe for that too! Might whip up a batch of this. During the pandemic I made caramel with some pastry chefs and the number one things they recommended was to make sure the pot was really clean before trying to make caramel.

[@RobsHomeBar]

Same here! Mixing the caramel 1:1 with cream made a really good butterscotch! …I’m thinking butter washing the rum might add a hint of butter flavor …things to experiment with! 😜

[@CarterLeigh]

the pup is too cute! have you considered dropping a vanilla bean in the liqueur?

[@RobsHomeBar]

Not yet but great idea!

[@ThroughTheMixingGlass]

Careful what you wish for Rob! This stuff does sound tasty though. I'm curious about the shelf stability of the butterscotch liqueur vs egg nog. Ingredients-wise they aren't much different, is there a chance the butterscotch could age similar to how nog does?

[@RobsHomeBar]

The eggnog does have me questioning things.. oh my advocaat video, I said consume within a month… but the ingredients are very similar to the eggnog so no reason it wouldn’t last longer

[@ThroughTheMixingGlass]

@@RobsHomeBar Rob! You gotta take one for the team! Age that butterscotch and let us know how it treats you! Hahaha

[@TheWhiskeyNerd]

@@ThroughTheMixingGlass Haha! I'm getting Rocky IV vibes here: "If he dies, he dies"

[@ThroughTheMixingGlass]

@@TheWhiskeyNerd Haha! A noble death

[@dbluehorsedeboe5567]

Can you make a butterscotch. I think you would need butterscotch extract to flavor the liquor, maybe

[@RobsHomeBar]

at the end of the video, I make a "butterscotch cream liqueur" by mixing the caramel liqueur with cream... it's delicious! For a non-cream butterscotch, that would require some thinking... maybe fat washing the liqueur with butter might give it that buttery flavor without adding the fat.. it's something to research

[@dbluehorsedeboe5567]

​Similar to butterscotch schnapps. There's an Aunt beast butterscotch cream liquor​@@RobsHomeBar

[@dbluehorsedeboe5567]

Where do you get the caramel syrup and what is the brand name?

[@RobsHomeBar]

The syrup is homemade… literally just sugar and water .. and optionally a pinch of salt

[@dbluehorsedeboe5567]

Easy enough I'll try that. Love your channe. Where are you located?​@@RobsHomeBar

[@GR19611]

​@@dbluehorsedeboe5567Please watch the video. It's all there.

[@maliciouscupcake]

Where did you find the 151?! :o

[@RobsHomeBar]

The Goslings 151 is available through LCBO… I also have a Lemon Hart 151… that one I ordered from Zyn.ca , a retailer in Alberta that will ship to ON

[@maliciouscupcake]

@@RobsHomeBar thank you so much!

[@maghteridon5555]

What about milk clarification + fat wash? Does it mimic flavors of the cream in any degree? It would be shelf-stable. Is there any way to make a cream fat wash? I suppose it's not possible because it has too low fat content. What if we reduce the cream by simmering it and then do fat wash? :D Eh... those morning culinary reflections xD

[@RobsHomeBar]

It does to some degree, I have bacon fat washed whisky before and it was quite nice… I did think about butter washing the spirit before making this caramel liqueur to achieve more of a butterscotch flavor… it would be interesting to try, however it will never be the same as actually having in the liqueur.. but the shelf life will definitely improve!

[@goateemike72]

Apple crown,,, caramel apple….

[@RobsHomeBar]

That would be good! I would prefer an Apple Brandy though!