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)
Details
Adapted from sohowsittaste.com
Preparation
Step 1
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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