These Whiskey Salted Caramels are the perfect Fall candy recipe – who could resist silky caramel, warm whiskey, and a touch of salt? It’s the perfect balance of sweetness and sophistication in every bite.
The Best Salted Caramels with a Touch of Spirits!
I saw this little recipe on So, How’s It Taste when I was looking for a fall caramel recipe. Crisp weather and caramel are perfection, of course. But adding whiskey? Now that’s genius. So I gave it a try and had to share.
I think these caramels would also make a great hostess gift over the holidays. They’re perfectly chewy and rich in flavor from a bit of whiskey, with a nice sprinkle of salt on top. So festive, and so, so easy.
What Makes These Whiskey Salted Caramels So Good?
These caramels combine the best of sweet, salty, and spirited flavors in a single, irresistible bite! Here are five reasons you’ll love making them:
- Elevated Flavor: Whiskey adds a subtle, sophisticated taste to the caramel, making it extra-special.
- Sweet-n-Salty: Some of us like sweets, and some of us are more into salty snacks. But lots of us love the two together – it’s mouthwateringly good!
- Smooth and Soft: These are velvety-smooth soft caramels that melt in your mouth. So indulgent!
- Festive and Pretty: The robust fragrance of whiskey and the sparkly sprinkle of salt make these candies even more appealing than regular caramels, and that’s saying a lot.
The Ingredients You’ll Need
So what’s in this recipe? These ingredients work together to create a batch of delectable salted caramel squares.
- Butter: Adds richness and flavor to the caramel.
- Heavy Whipping Cream: This key ingredient makes the caramels luscious and creamy.
- Whiskey: I used Jack Daniels, but use whatever you love!
- Vanilla: This really enhances the flavor. Don’t skip it!
- Coarse Kosher Salt: Sea salt would also be fantastic.
- Sugar: Sugar is what actually caramelizes and helps form the base of this recipe, so use a good-quality sugar.
- Light Corn Syrup: Corn syrup is what helps these caramels stay smooth, instead of crystallizing.
- Water
How to Make Whiskey Salted Caramels
If you’ve never made candy before, this recipe will prove that it doesn’t have to be difficult at all. Grab a candy thermometer, and let’s get started!
- Prep the Pan. First, get a 9-inch square pan and line it with parchment paper, letting the paper hang over the sides a bit. Give it a light spray with cooking spray.
- Heat the Cream Mixture. In a small saucepan, mix together the butter, cream, whiskey, vanilla, and a pinch of salt. Heat this until it starts to boil, then take it off the heat and set it aside.
- Heat the Sugar Mixture. Now, in a bigger saucepan, combine the sugar, corn syrup, and water. Heat it up over medium-high heat until it turns into a warm golden brown color. Don’t stir it, just let it do its thing.
- Combine the Two. When that’s done, turn off the heat and slowly pour the creamy mixture into the sugary mixture. Be careful, because it’s going to bubble up violently!
- Cook to the Firm Ball Stage. Put the saucepan back on medium-low heat, and let it cook for about 10 minutes, until the temperature reaches 248°F (that’s the “firm ball” stage on a candy thermometer).
- Cool and Salt. Pour the caramel into the prepared pan and let it cool for about 10 minutes. Sprinkle a tablespoon of salt on top, then let it cool down completely.
- Enjoy! Now comes the fun part: lift the parchment paper with the caramel out of the pan and onto a cutting board. Cut it into squares, roughly 1 inch each. You can wrap them individually in parchment paper for storage – a 3-inch square works well for 1-inch caramels. Just fold the paper over and twist the end to secure it.
Tips for Success
Here are four tips to keep in mind while making this recipe. They’ll help you master the art of crafting the best boozy salted caramels!
- Prepare Ahead: Line your pan with parchment before you start cooking. This caramel sets quickly, so having everything ready helps you move smoothly through the process.
- Watch the Temperature: For perfect caramel consistency, use a candy thermometer. Cook until it reaches 248°F (firm ball stage) for the ideal texture – not too soft, not too hard. I always recommend using 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!
- Use Caution: When combining the cream mixture with the sugar mixture, pour slowly and gently. The mixture will bubble up suddenly and quite a lot, so take care to avoid burns!
How Long Does Salted Caramel Last For?
Salted caramels usually last for about two to three weeks when stored in an airtight container at room temperature. For longer storage, you can keep them in the refrigerator for up to a month.
Do Whiskey Salted Caramels Freeze Well?
Actually, yes, you can freeze these for up to 2 – 3 months. Individually wrap them, and store in an airtight container or freezer-safe bag for up to 2-3 months. Thaw at room temperature before enjoying.
Whiskey Salted Caramels
Ingredients
- 5 tablespoons butter
- 1 cup heavy whipping cream
- 2 ounces (1/4 cup) whiskey , I used Jack Daniel's
- 1 teaspoon vanilla
- 1/4 teaspoon coarse kosher salt
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 tablespoon coarse kosher salt for sprinkling
Instructions
- 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.
Notes
Perhaps an amateur question, but is it necessary to stir the two mixtures once they are combined? I did not stir them the first time and the mixture did not caramelize correctly. Thanks for the recipe 🙂
I used this recipe for a dapper birthday dinner and the guys loved them! They didn’t retain any of their whiskey taste, despite replacing all the water with … more whiskey, but they disappeared nonetheless. Thanks!
P.S. I’m linking back to you in my blog at http://www.theecochicevent.com 🙂
Hi Lauren,
Thanks for trying out the recipe. I wonder if the reason you lost the whisky taste {which is faint} is because of the type of whisky you used? Glad you and your guests enjoyed them nonetheless
Hmm good question. Is run out of Jack, so used Makers instead.
Thanks for the recipe! I made these yesterday and they turned out very well. I made a couple small changes: doubled vanilla and added a bit extra whiskey (why not!). Then I chocolate dipped them in tempered chocolate and added a sea salt or smoked salt garnish. Deelish! Thanks again.
hello
would love to include this in my “friday link” roundup.
OK to steal a photo?
if not, just email me and I’ll just do the link.
thanks!
Steal away!