Salted Maple Whiskey Caramels create a party in your mouth when you taste these deliciously sweet, lightly salty caramels, having just a hint of the smooth maple whiskey.
My daughter was home visiting, and of coarse we enjoy spending time together looking through Pinterest. She came across a pin by So How’s It Taste? for Salted Whiskey Caramels. The idea of adding whiskey to a candy intrigued us.
We decided to change up the recipe just a little bit by adding Crown Royal’s Maple Whiskey. The use of sweet whipping cream, real butter and just the right amount of heat while cooking these caramels created a perfect toasty brown bite of goodness. My favorite part of these caramels is the flavor the salt adds to the candy and how it makes them look like something out of an expensive candy shop.
Salted Maple Whiskey Caramels create a party in your mouth when you taste these deliciously sweet, lightly salty caramels having just a hint of the smooth maple whiskey.
- 5 tbsp. butter and 1 tbsp. for greasing square pan
- 1 cup heavy whipping cream
- 1/4 cup Crown Royal Maple Whiskey
- 1 tsp. vanilla
- 1/4 tsp. kosher (coarse) salt
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- up to 1 tbsp. course kosher salt, for sprinkling
- Lightly grease a 9-inch square pan with butter, being sure to get all sides and bottom
- 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.
- 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.
- 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 up to 1 tablespoon salt; cool completely.
- Rub butter on a pair of kitchen scissors then cut caramels into squares; wrap individually in parchment or wax paper.