Name: Salted Whiskey Caramels Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 36
Cuisine: A
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

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

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Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Makes:

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.