Salted Whiskey Caramels Recipe

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Recipes.net Team Published: March 19, 2020 Modified: July 9, 2020
Salted Whiskey Caramels Recipe

Homemade caramels scented with vanilla and whiskey and sprinkled with a generous amount of sea salt. Your taste buds will never be the same when trying out this salted caramel recipe.

How To Make Salted Whiskey Caramels

  • 5 tbsp butter
  • 1 cup whipping cream
  • ¼ cup honey-flavored whiskey
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 1 ½ cup sugar
  • ¼ cup light corn syrup
  • ¼ cup water
  • 1 tbsp coarse sea salt
  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.

  4. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.

  5. When sugar mixture reaches 310°F, add cream mixture. Beating with whisk, cook until thermometer reads 248°F.

  6. Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.

  7. Cut into squares; wrap individually in parchment paper.

How To Make Salted Whiskey Caramels

0 from 0 votes
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Makes:
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Ingredients

  • 5 tbsp butter
  • 1 cup whipping cream
  • ¼ cup honey-flavored whiskey
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 1 ½ cup sugar
  • ¼ cup light corn syrup
  • ¼ cup water
  • 1 tbsp coarse sea salt

Instructions

  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.

  4. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.

  5. When sugar mixture reaches 310°F, add cream mixture. Beating with whisk, cook until thermometer reads 248°F.

  6. Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.

  7. Cut into squares; wrap individually in parchment paper.

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