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Salted Whiskey Caramels

on October 7, 2012

Ingredients:

5 tbsp. butter 1 cup heavy whipping cream 2 oz. (1/4 cup) whiskey (I used Jack Daniel’s) 1 tsp. vanilla 1/4 tsp. kosher (coarse) salt 1 1/2 cups sugar 1/4 cup light corn syrup 1/4 cup water 1 tbsp. kosher (coarse) salt, for sprinkling

Directions:

1. Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.

2. In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon 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 warm golden brown.

4. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently. Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with 1 tablespoon salt; cool completely.

5. Cut into squares; wrap individually in parchment paper.Salted Whiskey Caramels

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