Best 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:

• 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

Steps:

• LINE a 9-inch-square pan with parchment or wax paper, allowing paper to drape over two sides to create a sling that will help remove caramels later. Spray paper lightly with cooking spray. BRING butter, heavy whipping cream, whiskey, vanilla and 1/4 teaspoon salt to a boil in a 1-quart saucepan, stirring frequently. Remove from heat; set aside. MIX sugar, corn syrup and water in a 3-quart saucepan. Bring to a boil over medium-high heat. Do not stir. Boil until sugar turns a warm golden brown. WHEN sugar mixture reaches 310 degrees on a candy thermometer, turn off heat and slowly add cream mixture. Be careful; it will bubble up violently. Cook over medium-low heat for about 10 minutes, stirring constantly until the mixture reaches 248 degrees. Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely. CUT into squares; wrap individually in parchment paper.

SALTED WHISKEY CARAMELS

Steps:

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