Believe the hype. This drink is amazingly smooth, nice and cold out of the fridge it certainly warms you up. I usually have mixers with my drinks, but this is great on it own. We hope you try this recipe out, as well as the regular Caramel Vodka. Also try out our Strawberry Infused Campari! Did you enjoy making this liqueur? How difficult did you find the process? How did you drink it? I’d love to know in the comment section below. Support Smartblend?

Krupnik Salted Caramel Liqueur - Sweet and Salty Polish

As we noticed with the Caramel vodka, there was a white frothy bit at the top of the infusion. So we strained that out before adding the salt and storing the Salted Caramel Vodka. There may be a bit of the candy or extra bits down at the bottom of the glass, so make sure to get that out, or leave it in the bottle while straining.The rim and caramel drizzle can be done in advance; a minimum of 10 to 20 minutes is perfect. The colder the caramel is, the longer it will stay frozen while you're drinking the martini.

Krupnik Salted Caramel Liqueur | Master of Malt Krupnik Salted Caramel Liqueur | Master of Malt

Ramp up the caramel by pouring a caramel vodka instead of vanilla. Give it even more flavor with salted caramel moonshine. For either substitution, cut the caramel syrup in half to maintain balance. First things first, to get the luxury and velvety chocolate taste to our liqueur we are going to make a cacao nib infused vodka, this will be the alcoholic part of our mix and will also give this liqueur its richness. This step means you need to allow a few weeks for the cacao to infuse. These days, there’s so much more than Irish cream to choose from too — new, innovative flavours are inspired by comforting desserts, seasonal spices and plenty of chocolate.Pour in your cacao nibs infused vodka along with the rest of the sugar. Stir to dissolve the sugar. Even if you like your chocolate on the dark side, it’s hard to resist the sweet, soothing allure of caramel. Add a touch of sea salt and you’ve got a real winner. From our Salted Caramel Hot Chocolate Pouches (perfect for using with our Velvetiser) to our Salted Caramel Brownie Selector, our chocolatiers have been busy creating a wonderful range of caramel recipes. The list goes on and on. If you come up with anymore uses for this then please do let me know! I’d love to hear them in the comments on this post. Chocolate and Salted Caramel Liqueur Recipe

Caramel Liqueur - Allrecipes Caramel Liqueur - Allrecipes

One thing you can do, is up the recipe and use a full 700ml bottle of vodka. Once you have your infusion going there is so much more you can use it for other then this chocolate and salted caramel liqueur. Warm the sweetened condensed milk and the half and half with the caramel sauce on low heat until it's all mixed together. This is decadent and delicious. Divine even. The three D’s. Yes, I rimmed those little glasses with caramel but it’s not necessary; sure makes a nice photo thought doesn’t it? I would suggest chilling the glasses with a short visit to the freezer; cold is good…and why making this liqueur is SO much easier than trying to combine caramel with vodka and cream. Add ons– maybe a caramel drizzle from a squeeze bottle into a martini glass with our Butterscotch Bourbon Sauce (a darker form of caramel syrup), and this salted caramel sauce is tasty in our Butterscotch Eggnog, too! (Imagine it with the caramel vodka, too!)First thing, Combine the vodka and caramels in a mason jar with lid (or any other container with a lid that seals well). Salt– you can use any kind of salt, table salt is fine, but we used sea salt. (Kosher or coarse sea salt is better!) Just a pinch of sea salt adds a great salty goodness to this Salted Caramel Vodka. Make sure to shake or stir to break up and dissolve that coarse salt. In a small saucepan on a medium heat, pour over the 75grams of sugar and allow to caramelise. This will take 5 or so minutes. You know when your sugar has turned to caramel once its turned completely to liquid and is brown. You’re looking for a golden brown colour, to dark and your caramel will taste burnt, not dark enough and it wont taste like caramel.