Salted Whiskey Caramels Recipes

SALTED WHISKEY CARAMELS

Steps:

• Line 9-inch square pan with parchment paper; spray with cooking spray.
• In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and 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 light golden amber color and candy thermometer reads 310°F.
• When sugar mixture reaches 310°F, add cream mixture. Beating with whisk, cook until thermometer reads 248°F. Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.
• Cut into squares; wrap individually in parchment paper.

SALTED WHISKEY CARAMELS

Steps:

• Line a 9-inch square baking pan with parchment paper, leaving some extra on all ends to drape over the sides. Coat the paper lightly with cooking spray.
• In a 1-quart saucepan, bring butter, cream and vanilla to a boil, stirring frequently. Remove from heat and set aside.
• Add sugar, corn syrup and water to a 3-quart saucepan, and bring to a boil over medium high heat. Do not stir. Boil until the sugar turns golden brown and a candy thermometer reads 310 degrees.
• Lower the heat to medium-low and add the cream mixture, carefully as it will bubble. Whisk until the thermometer reads 248 degrees.
• Remove pan from heat and stir in bourbon and sea salt.
• Pour caramel into the parchment paper-lined pan and allow to cool for 10 minutes.
• Sprinkle with sea salt.
• After the caramel has cooled completely, cut into 1-inch squares. Wrap individually in parchment or wax paper for gifting (if you can resist eating them all).

SALTED WHISKEY CARAMELS

Steps:

• 1. Line a 9-inch square pan with parchment or wax paper, allowing the paper to drape over the sides; spray lightly with cooking spray.
• 2. In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and 1/4 teaspoon salt to a boiling, stirring frenquently. Remove from heat; set aside.
• 3. 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.
• 4. When sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. BE CAREFUL - it will violently bubble up. Cook over meduim-low heat for about 10 minutes, until mixture reaches 248 degrees F on a candy thermometer. Pour caramel into prepared pan; cool for 10 minutes. Sprinkle with 1 Tbsp. kosher salt; cool completely.
• 5. Cut into squares; wrap individually in wax paper.

SALTED WHISKEY CARAMELS RECIPE

Steps:

• Line 9-inch square pan with parchment paper; spray with cooking spray.
• In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and 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 light golden amber color and candy thermometer reads 310°F.
• When sugar mixture reaches 310°F, add cream mixture. Beating with whisk, cook until thermometer reads 248°F.
• Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.
• Cut into squares; wrap individually in parchment paper.