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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  • prep time 30 min
  • total time 3 hr 30 min
  • ingredients 9
  • servings 36
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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