I saw this little recipe on So, How’s It Taste when I was looking for a fall Caramel recipe, gave it a try and had to share. I think these would make a great hostess gift over the holidays!
My only piece of advice after making caramel with many failures, buy a candy thermometer! It really helps and you can find several that are inexpensive. I was give one as a gift that came from Williams & Sonoma and I love it!
From: So, How’s It Taste?
makes 64 thin caramels in a 9-inch square pan
per caramel: 44 calories, 2g fat, 6g carbs, 0g fiber, 0g protein
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
1 tbsp. kosher (coarse) salt, for sprinkling
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 1 tablespoon salt; cool completely.
5. Lift parchment from pan and place on cutting board. Cut into squares; wrap individually in parchment paper.
6. I cut parchment into 3″ squares for 1″ caramels, fold over and twist end.