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 Salted Whiskey Caramels would make a great hostess gift over the holidays, perfectly chewy and rich in flavor from a bit of whisky, with a nice sprinkle of salt on top.
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 given one as a gift that came from Williams & Sonoma and I love it!
Are you ready for the holidays? I have just a few more gifts left to buy and I will be all finished up. All I have to say is Thank God for Amazon- and free shipping.
One thing I always struggle with is giving gifts to neighbors, the trash man, mailman, etc. I usually give gift cards to the local coffee-house, but I like to give a homemade treat along side. This year to be a bit more original than just giving cookies, I am making batches and batches of these Salted Whisky Carmel, wrapping them up and handing them out.
Who wouldn’t enjoy a homemade caramel, with a dash of Jack to liven up the taste? Gotta keep your mailman happy don’t ya’?
TIPS TO SUCCESS:
DO NOT stir your sugar mix, once it turns gold brown pop off the heat immediately.
Slowly add cream this bubbles up violently and is EXTREMELY hot.
Make sure you line your pan with parchment paper, this makes for easy removal from the pan and clean up.
- 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
- Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.
- 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.
- 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.
- 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.
- Lift parchment from pan and place on cutting board. Cut into squares; wrap individually in parchment paper.
- I cut parchment into 3″ squares for 1″ caramels, fold over and twist end.
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