Salted Whiskey Caramels

Blogger Bree Hester of bakedbree.com shares a favorite recipe for caramels. Homemade caramels scented with vanilla and whiskey—sprinkled with a generous amount of sea salt. Your taste buds will never be the same. Learn to make this recipe with our how-to article.

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Servings 36

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( 11 ) Ratings

11 Ratings

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ingredients 9
Prep Time 30 min
Total Time 3 hr 30 min

Ingredients

5: tablespoons butter

1: cup whipping cream

2: oz (1/4 cup) honey-flavored whiskey

1: teaspoon vanilla

1/4: teaspoon kosher (coarse) salt

1 1/2: cups sugar

1/4: cup light corn syrup

1/4: cup water

1: tablespoon coarse sea salt

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Directions

1 Line 9-inch square pan with parchment paper; spray with cooking spray.
2 In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and 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 light golden amber color and candy thermometer reads 310°F.
4 When sugar mixture reaches 310°F, add cream mixture. Beating with whisk, cook until thermometer reads 248°F. Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.
5 Cut into squares; wrap individually in parchment paper.

EXPERT TIPS

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Expert Tips

Have everything ready and prepped before you start cooking the sugar—prepare your pan and measure out all of your ingredients.

Use a candy thermometer. Candy making is scientific and you need to reach the correct temperatures to ensure the correct end result. If you do not use temperatures, then your caramel will either be too hard or too soft.

Nutrition Information

Review & Comments

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chicky0517

report Posted Dec. 19, 2012 10:46 AM

I'm going to try batch #3 and hope that they turn out. Batch #1 is incredibly soupy, although I admit to getting distracted by the Titans game that was on. I watched batch #2 like a hawk, and while not as bad, it still will not set up. Also, I used waxed paper instead of parchment, and even though I sprayed it I cannot remove the paper. I'm going to try to cook it longer, and as suggested, just a couple of degrees higher. If third time isn't the charm, then I'm punting. (It still tastes great soupy though!)

bmuellner

report Posted Jan. 26, 2012 11:30 AM

I made these over the holidays, and the key word is "patience!" They turned out AWESOME!! Even cutting and wrapping them proved to be a chore, but WELL worth the effort!! I am going to make another batch for an upcoming girls weekend, which I am sure the "girls" will love them!!

tme68

report Posted Jan. 20, 2012 12:34 PM

I made these over the holiday and all I can say is WOW!!!! They are excellent. I had people ordering them from me for gifts. This recipe will be with me forever.

bhsantos

report Posted Dec. 27, 2011 8:47 AM

I made these for the first time last night. I've never made homemade caramels, or any candy for that matter, and I'll admit I'm not very patient or skilled in the kitchen. Thank goodness for teishagrissom's comment, I made sure to cook it until the temperature reached 248 degrees, rather than taking it off the heat after adding the whipping cream mixture and they turned out perfectly. I was so proud of myself for being able to make these. For everybody who ended up with great tasting dessert topping, I definitely suggest trying again. It is worth it!

teishagrissom

report Posted Dec. 24, 2011 12:02 AM

ok, I have now made it twice. The first came out like everybody elses and was a sauce not candy. The 2nd I realized that you dont take it off the stove/heat after you add the cream sauce. when you add the cream it makes the temp drop majorly! thats when I had took it off thinking it was at 248. This time i turned down the heat a bit and cooked it some more, which took as long as the first time to get it to go back up to 248. the color got darker too. It worked out perfectly. the candy is amazing!!! Lovely! a keeper!!yummo!