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.