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Salted Whiskey Caramels

Making homemade caramels can be tricky. But follow my instructions, and you will be making them like a pro in no time.
By Bree Hester

Preparing caramels from scratch is one of the most rewarding things to make. You take simple ingredients and turn them into a sweet, gooey, sticky candy. Once you sample homemade caramels, it will be hard to eat store-bought versions again!

SaltedWhiskeyCaramels_heade

Gather your ingredients. Line a 9x9 inch pan with parchment paper and coat with cooking spray. Set aside.

Salted Whiskey Caramels

In a saucepan, combine butter, cream, vanilla, whiskey and salt. Bring the mixture to a boil; stir frequently. Remove from the heat and set aside.

Salted Whiskey Caramels

In a large saucepan, mix together sugar, corn syrup and water. Boil over medium-high heat. Do not stir.

Salted Whiskey Caramels

So that the sugars don’t crystallize, I keep a cup of water and a pastry brush next to the stove to wipe down the sides of the pan.

Salted Whiskey Caramels

Boil until the sugar turns a light golden color and reaches 310 degrees on a candy thermometer.

Salted Whiskey Caramels

When the sugar reaches 310 degrees, add the heavy cream mixture. It will bubble and boil.

Salted Whiskey Caramels

At this point, you can stir the mixture and let it cook until it reaches 248 degrees.

Salted Whiskey Caramels

Pour the caramel into the prepared pan and let it sit for 10 minutes.

Salted Whiskey Caramels

Sprinkle generously with sea salt; let cool completely.

Salted Whiskey Caramels

Cut into squares and wrap in parchment paper. Give as gifts or keep for yourself. I won’t tell!

Salted Whiskey Caramels


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