Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.
Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.
Yay, it worked. I followed the advice of other members. Caramelise on high heat and it does go golden. Also soften the cream cheese and butter in the microwave. I used brandy and it worked beautifully. I did use the quantities of sugar and water as instructed.
Wow! I also used Jameson whiskey, and it's potent when cold! I cut the sugar down to 1 cup, and it was plenty sweet, and used regular butter. I left the cream cheese out at room temp about 2 hours before using, and it whisked up just fine. I also subbed the 1% with nonfat milk. It was a little thin, but soaked up in the bread pudding well. Makes more than needed for the bread pudding. Nice new Irish tradition at our house! Note: made it agin, and had the same problems as other reviewers. Think I need to cook it longer next time.
Very nice with the bread pudding! Glad I read the reviews and knew the sugar wouldn't get golden, only a very pale yellow...I added about 2 minutes cooking time. I melted the butter and cream cheese and mixed them together before whisking into the sugar mixture, and it came out very smooth. Next time I'll cut the sugar by about 1/3 as well, although my guests thought it was awesome!
I, also had trouble with this recipe. I cooked it for over 30 minutes and it was still pale yellow. Thought maybe I wasn't using a hot enough heat, so I turned it up (now a full boil) and cooked it more. No success. Finally, I just went on with the recipe. My cream cheese was the same as another reviewer - it never dissolved all the way, so I had little specs of white. The sauce was thin, as well. The taste was great, but I wouldn't want to make it for company. Presentation was pretty poor.
I wonder if CL ever reevaluates their recipes when they receive so many similar reported difficulties?
Like so many other reviewers I had trouble with this sauce. The sauce didn't become golden upon boiling and I let it go for over 30 minutes. It started to get thicker and I needed to finish so I continued from that point. It was ok and tasted fine but was a weird yellow color and a little thin. Otherwise tasted good but looked bad. If you make this be sure to account for the additional time for the mixture to become golden.
The sugar and water mixture didn't brown after 15 minutes. Added 5 minutes more (still clear and not golden), then added butter . . . whereupon the sugar seized up and immediately recrystallized as though it never dissolved to begin with. Butter should be specified as either room temperature OR melted separately, because mine was cold from the fridge. Had no cream cheese, so just used 1% milk (which I heated first, in case the sugar seized again). I transferred the recrystallized sugar/water/butter mixture to a frying pan instead of a saucepan, remelted the sugar crystals, reboiled everything, and then it turned golden. Added scalded milk (skin removed) slowly to boiling sauce. Removed from heat, let cool slightly, and then added whiskey. It's delicious, but what hoops to jump through! Make in fry pan to begin with. :D
This sauce is lovely. It would be good on ice cream, or anything you can think of. Don't expect it to get thick like regular caramel sauce, it won't. Also WATCH it when it's boiling and DO NOT STIR like it says! I had to make it twice because I didn't listen and it solidified in the pan the 1st time! But the second time, turned out perfect. I did not use as high temp or cook as long as the recipe said. Trust your gut there. Also I agree you could cut the sugar to 1 cup and it would be plenty sweet enough. The whiskey makes the sauce though! I just whisked it a lot to get the cream cheese to a smooth consistency. I bet a hand blender would work well with this sauce to finish it.
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