Salted Whiskey Caramels

 

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

• 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.