Caramel. Salt. Whiskey. I’ve died and gone to heaven. I have made this successfully only one other time. The weather around here sure can affect the outcome of caramel, sometimes leaving me with dissappointing rock hard candy. Not so this time! Chewy, creamy, salt, sweet… sometimes I dream about opening a caramel business just so I can share these with the world! Maybe this blog can do that a little more easily. Please, please try making them! And know this recipe is not for the impatient folks.
- 5 tbsp. butter
- 1 cup heavy whipping cream
- 2 oz. (1/4 cup) whiskey (I used Bushmill's)
- 1 tsp. vanilla
- ¼ tsp. kosher (coarse) salt
- 1½ cups sugar
- ¼ cup light corn syrup
- ¼ cup water
- up to 1 tbsp. kosher (coarse) salt, for sprinkling (you may not need the entire tablespoon)
- Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.
- In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and ¼ 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. (NOTE: I usually take out a few degrees cooler as it will rise a few degrees afterward) Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely.
- Cut into squares; wrap individually in parchment paper.
Slightly adapted from So How’s It Taste