1. Maker’s Mark Tipsy Salted Caramel Trifle


     Maker’s Mark Tipsy Salted Caramel Trifle

    Maker’s Mark Tipsy Salted Caramel Trifle

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    If you are looking for an easy but posh looking dessert for holiday gatherings try my Maker’s Mark Tipsy Salted Carmel Trifle. It is decadent, chocolaty, and a little boozy. I made it with brownie mix and homemade caramel sauce but you can use your own brownie recipe, store-bought brownies, and – if you must – a jar of gourmet caramel sauce with Maker’s Mark bourbon added.

    This recipe serves six but it can be doubled or tripled.

    You can make it in advance and keep in the refrigerator. Do not leave it out as the cream will spoil.

    You can watch me make it

    https://www.youtube.com/watch?v=TWfuFHwIrTU

    I also make the caramel. It is foolproof and can be done days in advance.

    Maker’s Mark Tipsy Salted Caramel Trifle 

    2 cups of Brownies cut in ¼-inch cubes.

    I baked a Duncan Hines Brownie mix.

    I used the option given for “Cake Brownies and replaced half the water called for with Maker’s Mark bourbon.

    2 frozen chocolate-covered toffee bars, broken into small pieces, mixed with half a cup of toasted walnut pieces. ( I like to freeze the candy bars and then hit them with a rolling pin while they are still wrapped.)

    1 cup of heavy cream whipped with 3 tbsp. of icing/powdered sugar in to soft peaks. You need to keep it very cold.

    Salted caramel bourbon sauce or 2/3 cup caramel sauce warmed with 1½ tbsp. Maker’s Mark bourbon.

    Salted caramel bourbon sauce:

    In a heavy bottom sauce pan with a cover on high heat place

    2/3 cups sugar and 1/3 cup of water and cover

    Near the stove have:

    Small bowl of ice water in case of burns

    ½ cup cold cream

    1½ Tbsp. Maker’s Mark bourbon

    Wait 3-4 minutes

    Remove cover and watch sugar boil

    REMEMBER:

    Hot sugar is dangerous

    Keep children away and keep the pot handle turned in

    Do not leave the area

    Watch and you will see it turn caramel and smell “butterscotch”

    Once it turns into caramel it goes quickly

    Move off heat

    Add half of cream slowly as it bubbles up

    Stir with a long spoon

    Add the rest of cream stir

    Add the bourbon and stir

    Add 1/8  tsp sea salt stir

    Cool before using.

    (If you use a jar of Caramel Sauce warm it and add the salt and Makers Mark.

    Do not heat it to the boil just warm it.)

    To make the trifle:

    In a wine glass or old-fashioned highball glass; layer the following:

    Spoon 1 generous spoonful of Caramel sauce

    3-4 brownie cubes

    Spoon of whipped cream

    Sprinkle of toffee and nuts

    Repeat the whole series of ingredients

    Finish the dessert with a spoon of whipping cream, a drizzle of caramel, and a sprinkle of toffee and nuts. Sprinkle lightly with a little sea salt.

    Sometimes I also add dark preserved cherries, layering them in and topping the dessert with them. Do not use Maraschino.

     

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