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Salted Whiskey Caramels

Blogger Bree Hester of bakedbree.com shares a recipe. Homemade caramels scented with vanilla and whiskey—sprinkled with a generous amount of sea salt. Your taste buds will never be the same. Learn to make this recipe with our how-to article.

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( 10 Ratings)

10 Ratings

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Prep Time 30 min
Total Time 3 hr 30 min
Servings 36

Ingredients

5: tablespoons butter

1: cup whipping cream

2: oz (1/4 cup) honey-flavored whiskey

1: teaspoon vanilla

1/4: teaspoon kosher (coarse) salt

1 1/2: cups sugar

1/4: cup light corn syrup

1/4: cup water

1: tablespoon coarse sea salt

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Directions

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. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
4 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.
5 Cut into squares; wrap individually in parchment paper.

EXPERT TIPS

Expert Tips

Have everything ready and prepped before you start cooking the sugar—prepare your pan and measure out all of your ingredients.

Use a candy thermometer. Candy making is scientific and you need to reach the correct temperatures to ensure the correct end result. If you do not use temperatures, then your caramel will either be too hard or too soft.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 2/5/2012 11:10:52 AM REPORT ABUSE jessabug said:

Rating:

I've made caramel before with great success (if I do say so myself!), but for me these caramels came out rock hard :( I noticed my sugar mixture turning golden unevenly, so I wonder if that had something to do wih it, and either my 3.2-quart saucepan was too big, or my electric burners are not flat, but it took a while for my candy thermometer to reach the caramel for an accurate temp reading. I think I might break them up as brittle, like another reviewer did, but I was really hoping these would be a SuperBowl hit! Not sure I can keep this one.

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