Maple Glazed Popcorn is an addictive treat with a naturally sweet buttery maple glaze made…
Salted Maple Whiskey Caramels create a party in your mouth when you taste these deliciously sweet, lightly salted caramels, with just a hint of the smooth maple whiskey.
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WHAT IS IN A WHISKEY SALTED CARAMEL RECIPE
- heavy whipping cream
- Crown Royal Maple Whiskey
- maple flavoring
- kosher coarse salt
- light corn syrup
HOW DO YOU MAKE SALTED MAPLE WHISKEY CARAMELS?
Prep your pan: lightly grease a 9-inch square pan with butter, being sure to get all sides and bottom
Mix cream and seasoning: In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, maple flavoring, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.
Cook sugar mixture: 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.
Add cream to sugar mixture: 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.
Cut and wrap caramels: Rub butter on a pair of kitchen scissors then cut caramels into squares or rub butter on a knife and cut them this way. Wrap individually in parchment or wax paper.
TIPS FOR MAKING A CARAMEL CANDY RECIPE
HOW TO MAKE CARAMEL NOT STICK
Butter is your friend for helping caramel not stick. Be sure to lightly grease your pan before you pour cooked caramels in. When it’s time to slice your caramels spread a little butter on your knife to prevent sticking. You could also put butter on sharp kitchen scissors and cut this way. To keep your cut caramels from sticking together wrap individual pieces in wax paper squares.
WHY SALT CARAMEL?
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.
According to Chateue Rouge the combination of sweet and salty foods makes for an appealing treat for the taste buds, with the sweetness mingling with flavor-enhancing salt to create a flavor which is both unique and appetizing.
The trick to getting salted caramel right lies in the ratios. Too much salt and the balance is completely thrown, and too much sweetness and it becomes sickly. A simple dash of salt is enough to trigger a positive reaction.
WHAT TYPE OF LIQUOR TO USE IN CARAMEL CANDY
For this recipe, I used Crown Royal Maple Whiskey however you could substitute for any other good quality whiskey or bourbon.
HOW TO WRAP CARAMELS
Cut small squares out of wax paper and place the caramel pieces in the center. Twist each end of the wrapper tightly to secure. Individually wrapping caramels is the best way of keeping them from sticking to each other when are in a candy dish.
HOW DO YOU STORE CARAMEL CANDY
Place wrapped caramels in an airtight container. Place the container in your pantry or a dry, cool cupboard. Protect your caramels from moisture and they will stay fresh for up to three weeks at room temperature.
TOOLS TO HELP MAKE SALTED MAPLE WHISKEY CARAMELS
The key to good caramel is quality ingredients and a good candy thermometer. It’s important to bring your caramel to 248 degrees which is a softball stage. This temperature will keep them soft and chewy.
- 【Instant Read and Accurate】 large temperature zones printed on unit – 6 zones include Deep Fry, Thread, Soft Ball, Hard Ball, Soft Crack & Hard Crack stages. Temperature ranges in Fahrenheit and Celsius – 90°F to 400°F (30°C to 200°C).
- 【Hand-free Design】 Includes an adjustable pan clip that securely affixes the thermometer to almost all pan types. So you can secure it to your pan and avoid hot spills
- 【Stay Cool Handle】An oversized stay cool handle provided easy removal from the pan after use.
- 【Dishwasher Safe】 Rust-proof 430 stainless steel solid construction for long lasting durability. Great for candy making, melting chocolate, yogurts, creams sauces, jams, oil/deep fry and more.
- 【PREMIUM QUALITY】 Our products have been inspected by a reputable third party inspection company. Each product has been checked, put under a durability and functionality test before shipped to you. NO COMPROMISE on quality! Don’t forget to buy this as a PERFECT GIFT for your family & friends.
CARAMEL CANDY RECIPE FOR GIFT GIVING
Giving someone a really special gift does not have to be extravagant or expensive. Matter of fact taking time to make someone a special unique gift can mean more. What better way to show some love than to take time to make these Salted Maple Whiskey Caramels as a sweet treat to give as a gift.
Wax Paper Whiskey Candy Wrappers
Wrap your whiskey candy up in cute patterned wax papers, Just cut into small squares, place a carmel in the center and then twist each end the opposite direction to close.
This Mikasa candy dish is perfect for giving your homemade caramels as a gift.
HUNGRY FOR MORE SWEETS?
Salted Maple Whiskey Caramels
- 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 teaspoon maple flavoring
- 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, maple flavoring, 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 or knife then cut caramels into squares; wrap individually in parchment or wax paper.