Salted Whiskey Caramels

tablespoons butter

cup whipping cream

oz (1/4 cup) honey-flavored whiskey

teaspoon vanilla

1/4

teaspoon kosher (coarse) salt

1 1/2

cups sugar

1/4

cup light corn syrup

1/4

cup water

tablespoon coarse sea salt

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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.

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

No nutrition information available for this recipe