caramels

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
  1. 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

  1. 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

  1. 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.

  2. 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.