Salted Whiskey Caramels
For some reason, the holidays allow some of us to throw all dietary restrictions out the window without guilt. You will love this diet-free candy recipe, laced with whiskey. The creators of moonshine probably didn't have caramels in mind when concocting their firewater. To be honest, neither did we ... but it's a nice light compliment to the sweetness of this candy and we hope you will enjoy the recipe as much as we do. Great for gift giving!
Salted Whiskey Caramels
- 5 tbsp butter
- 1 cup heavy whipping cream
- 1/4 cup Whiskey (we used Jack Daniels' Old No. 7)
- 1 tsp vanilla
- 1/4 tsp kosher salt
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 tbsp kosher salt, for sprinkling
- candy thermometer needed
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Line a 9-inch square pan with parchment or wax paper, allowing the paper to drape over the sides; spray lightly with cooking spray. We make a crease in the paper so if fits neatly into the pan.
Cream Mixture
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In a 1-quart saucepan heat butter, whipping cream, whiskey, vanilla, and salt to boiling, watch carefully and stir frequently. Remove from heat.
Sugar Mixture
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In a 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.
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When 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 mixture reaches 248 degrees F on a candy thermometer. Pour caramel into prepared pan; cool for 10 minutes.
Sprinkle with 1 tablespoon kosher salt; or desired amount; and cool completely. Cut into squares; wrap individually in wax paper.
