Salted Whiskey Caramels

makes 64 thin caramels in a 9-inch square pan per caramel:
Photo by Missy T.
Adapted from sohowsittaste.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sohowsittaste.com

Ingredients

  • 5

    tbsp. butter

  • 1

    cup heavy whipping cream

  • 2

    oz. (1/4 cup) whiskey (I used Jack Daniel's)

  • 1

    tsp. vanilla

  • 1/4

    tsp. kosher (coarse) salt

  • 1 1/2

    cups sugar

  • 1/4

    cup light corn syrup

  • 1/4

    cup water

  • up to 1 tbsp. kosher (coarse) salt, for sprinkling (you may not need the entire tablespoon)

Directions

1. Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray. 2. In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside. 3. In 3-quart saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown. 4. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely. 5. Cut into squares; wrap individually in parchment paper.

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