Homemade Fireball Cinnamon Whisky Caramel Sauce | Robyns.World
Are you already drooling? As promised, here is my recipe for homemade Fireball caramel sauce. This is the perfect sauce to serve over a luscious bowl of vanilla ice cream and savor slowly.

So how did this recipe come about? As you all know, I am a huge fan of Fireball as a drink. I also love trying to find new ways to enjoy this fiery cinnamon beverage, like my Hard Apple Cider Bread Pudding with Fireball Sauce. Desserts are not something I make a lot of because I’m not that great of a baker but I do still enjoy a little bit of ice cream now and then and add a yummy drizzle of an ooey gooey topping. On several cooking shows lately I have seen them make homemade caramel sauce and I was amazed at how easy it seemed. Buying a jar of “caramel topping” which has all sorts of artificial things in it tastes so-so and it is expensive. So I tried my hand at making regular homemade caramel sauce first. Easy and delicious. Then I decided to make homemade salted caramel sauce next. Even better. Then one day I thought hmmm, I wonder how this would taste with Fireball? Oh my, delightful! That is how I got to this recipe for homemade Fireball caramel sauce.

Now don’t worry, this is not as strong as drinking Fireball straight. It just adds a really nice cinnamon whisky kick at the end of the caramel sauce.

What would you put this Fireball caramel sauce on?



Fireball Cinnamon Whisky Caramel Sauce

Meal type Dessert
Website Robyns.World


  • 1 cup light brown sugar
  • 1/2 stick butter
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 cup Fireball Cinnamon Whisky


Add brown sugar, butter, cream and salt to saucepan over medium heat. Gently whisk until butter is melted and sugar is dissolved. Continue to gently whisk another 5 minutes.

Stir in the Fireball. Continue to whisk another 5-10 minutes until the sauce has thickened and everything is fully combined.

Do not rush the process. I promise, you will start to see it thicken up, but it does take a bit of a time.

Remove pan from heat and let cool slowly for at least 30 minutes. Pour into container and cover. Store at room temperature for a day or in the fridge for up to a week.

To serve the caramel sauce warm, just put the desired amount into a microwave safe bowl and heat for 15-60 seconds until desired temperature.

Serve over ice cream or whatever else you like!

Homemade Fireball Cinnamon Whisky Caramel Sauce from @RobynsWorld