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
Line 9-inch square pan with parchment paper; spray with cooking spray.
In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and salt to boiling, stirring frequently. Remove from heat; set aside.
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.
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.
Cut into squares; wrap individually in parchment paper.
How To Make Salted Whiskey Caramels
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
-
Line 9-inch square pan with parchment paper; spray with cooking spray.
-
In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and salt to boiling, stirring frequently. Remove from heat; set aside.
-
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.
-
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.
-
Cut into squares; wrap individually in parchment paper.
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