Salted Whiskey Caramels
These delightful caramels offer a harmonious blend of flavors. The caramel provides a rich, sugary base, the whiskey imparts a warm and slightly boozy kick, and the sea salt adds a touch of savory perfection. Homemade whiskey salted caramels are an ideal treat for indulging yourself or gifting to loved ones.
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Servings: 32 caramels
Calories: 141kcal
Ingredients
- ½ c unsalted butter room temperature
- 2 c granulated sugar
- 1 c light corn syrup
- ¼ c maple syrup
- 1 12 oz can evaporated milk
- 3 tablespoon whiskey or bourbon
- ½ c heavy cream
- sea salt for garnish
Instructions
- Line an 8" square pan with parchment paper.
- Combine the butter, sugar, corn syrup, and maple syrup in a medium saucepan over medium heat. Clip your candy thermometer to the side of the pan, ensuring that the bulb isn't touching the saucepan. Stir until the mixture begins to boil.½ c unsalted butter, 2 c granulated sugar, 1 c light corn syrup, ¼ c maple syrup
- Slowly add evaporated milk, whisking constantly. The mixture must maintain a constant boil to avoid curdling.1 12 oz can evaporated milk
- Continue stirring until mixture reaches the firm ball stage (245℉-249℉).
- Remove from heat and stir in the whiskey and heavy cream.3 tablespoon whiskey, ½ c heavy cream
- Pour the caramel into the prepared dish and top with sea salt, if desired. Cool in the refrigerator for at least 4 hours. When ready, remove caramels from the refrigerator to set at room temperature. Cut into squares and wrap in wax paper.sea salt
Notes
Temperature: For caramels, you want to heat the mixture to a firm-ball stage which is 245-249℉. However, this applies to those at sea-level. For every 1,000 ft above sea level you are located, you will want to reduce that boiling temperature by about 2℉. I highly recommend you invest in a candy thermometer if you're going to make caramels!
Prepare Your Ingredients: It's important to have your ingredients measured out and ready to go once you start the process of making these caramels. Once the caramels start to boil, things advance pretty quickly so it's important to be paying attention and ready to go so you don't overcook them.
Saucepan Size: It's important to use a medium to medium-large sized saucepan for this recipe. It may look like it's way too big for the job but the mixture will bubble up pretty significantly and you don't want it to boil over!
Storage: Store in an airtight container in the refrigerator for up to 3 weeks. You can also freeze for up to 6 months.
Nutrition
Serving: 1caramel | Calories: 141kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 20mg | Potassium: 43mg | Sugar: 23g | Vitamin A: 169IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 0.03mg
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