Salted Whiskey Caramels

Salted Whiskey Caramels Recipe takes the classic caramel to a whole new level with the addition of maple flavoring, whisky, and salt. This indulgent combination of flavors creates a unique creamy caramel candy.

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings pieces

Calories 48

Author Gina Dickson

Equipment

Candy Thermometer

Ingredients

5 tbsp. butter 4 tablespoons for the caramel and 1 tablespoon for buttering the pan and knife when cutting.
1 cup heavy whipping cream
1/4 cup whiskey Crown Royal Maple Whiskey
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1/4 tsp. salt regular table salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
2 teaspoon sea salt sea salt, finishing salt with large flakes

Instructions

Prep your pan: lightly grease a 9-inch square pan with butter, being sure to get all sides and bottom. Set aside.
Mix cream and seasoning: In a 1-quart saucepan, heat 4 tbsp. butter, heavy whipping cream, whiskey, vanilla, maple flavoring, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.
5 tbsp. butter , 1 cup heavy whipping cream, 1/4 cup whiskey, 1 teaspoon vanilla extract, 1 teaspoon maple flavoring, 1/4 tsp. salt
Cook sugar mixture: In a 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.
1 1/2 cups sugar, 1/4 cup light corn syrup, 1/4 cup water
Add cream to sugar mixture: Place your candy thermometer onto the side of the pan. When the sugar mixture gets to 235 to 240 degrees F. (soft-ball) and turned to a golden brown, turn off the heat. Slowly add the cream mixture to the cooked sugar mixture. Be careful -- it will bubble and splatter if you do it too quickly. Whisk until well combined.
Cook: Cook again over medium-low heat for about 10 minutes, until the mixture reaches 245-249 degrees F (firm ball) on a candy thermometer.
Pour: Remove from heat. Pour caramel into greased square pan.
Cool: Allow caramel to cool for 10 minutes. Sprinkle with up to 1 tablespoon course finishing salt; cool completely.

Notes

How To Cut and Wrap Caramel Candy

Supplies Needed: You will need a sharp knife, parchment paper or wax paper, and some butter.

How To Cut Caramels: First, cool your homemade caramel candy to room temperature. Using a slightly buttered knife, cut the pan of caramels into small squares or rectangles. If the caramel is too soft, it may be difficult to cut cleanly. In this case, try chilling it in the refrigerator for a few minutes to firm it up.

Wrap Carmaels: Cut small squares of cellophane or wax paper, about 4-5 inches square. Make sure they are a little bigger than your piece of caramel so you can twist the ends tightly. Place a piece of caramel candy in the center of each square, then fold the paper around the candy and twist the ends to seal.

Nutrition