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. Â 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! Â It really helps and you can find several that are inexpensive. Â I was given one as a gift that came from Williams & Sonoma and I love it!
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Are you ready for the holidays? Â I have just a few more gifts left to buy and I will be all finished up. Â 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. Â I usually give gift cards to the local coffee-house, but I like to give a homemade treat along side. Â 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? Â 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.
Salted Whiskey Caramels
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
- 1 tbsp. kosher coarse 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
Categories:
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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!