Salted Whiskey Caramels

26 Mar

While I have quite the sweet tooth, my other great love in life is a good whiskey. In fact, when I moved into my new apartment, my house warming presents were pretty evenly split between baking soda and bourbon – clearly my friends know me well!

That said, it only seemed appropriate that I find a way to incorporate my love of bourbon with my love of baked goods – and these whiskey caramels do just that.

One note – there is no way to make caramels without making a mess. Don’t try this the night before you need to show off your apartment, or the day after you have a cleaning person come. Just trust me on this one.

Screen Shot 2013-03-27 at 10.50.31 AM

Salted Whiskey Caramels

5 tablespoons butter (salted)

1 cup heavy whipping cream

¼ cup whiskey (I used Makers 46, but Jack Daniels and Knob Creek also work well)

1 ½ tsp vanilla

¼ teaspoon sea salt

1 ½ cups white sugar

¼ cup light corn syrup

¼ cup water

1 tsp sea salt for sprinkling on top


1) Butter a 8×8 pan and set aside.

2) Heat the heavy cream, butter, whiskey, and vanilla over medium heat until it comes to a boil. Remove immediately from heat, and set aside.

3) In a large saucepan, mix the sugar, water, and corn syrup. Heat over medium-high heat, but DO NOT STIR. Bring to a boil, and continue to cook until it is golden brown.

4) Once the sugar mixture is golden brown, stir in the heavy cream/butter mix. Careful: it will bubble up violently. Stir occasionally over medium-high heat until the mixture reaches 244 degrees. This usually takes 15 minutes or so, but will depend on temperature/humidity/etc.

5) Once the caramels have hit 244 degrees, remove immediately from heat and pour into the 8×8 pan. Let sit for 10 minutes, then sprinkle with 1 tsp sea salt.

6) Let cool completely before cutting into 1inch squares.


2 Responses to “Salted Whiskey Caramels”


  1. Nutella Rice Krispie Treats | Sweets with Sara - March 27, 2013

    […] 1/2 cup salted whiskey caramels (recipe) […]

  2. Thumbprint cookies three ways | Sweets with Sara - November 24, 2013

    […] this recipe: salted whiskey caramels and make it, but only cook the caramel until it hits 234 degrees. Let cool slightly before adding […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: