Whiskey Salted Caramels
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.
Servings: 64
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
per caramel: 44 calories, 2g fat, 6g carbs, 0g fiber, 0g protein