Salted Whiskey Caramels Food

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SALTED WHISKEY CARAMELS



Salted Whiskey Caramels image

Homemade caramels generously sprinkled with sea salt are given a grownup taste thanks to honey-flavored whiskey. Your taste buds will thank you!

Provided by By Bree Hester

Categories     Dessert

Time 3h30m

Yield 36

Number Of Ingredients 9

5 tablespoons butter
1 cup whipping cream
2 oz (1/4 cup) honey-flavored whiskey
1 teaspoon vanilla
1/4 teaspoon kosher (coarse) salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1 tablespoon coarse sea salt

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.

Nutrition Facts : ServingSize 1 Serving

SALTED WHISKEY CARAMELS RECIPE



Salted Whiskey Caramels Recipe image

Get a kick in this sweet candy by adding a splash of whiskey and topping it off with some salt. Have a go at this salted caramel recipe.

Provided by Recipes.net Team

Categories     Candy

Time 50m

Yield 36

Number Of Ingredients 9

5 tbsp butter
1 cup whipping cream
¼ cup honey-flavored whiskey
1 tsp vanilla
¼ tsp kosher salt
1 ½ cup sugar
¼ cup light corn syrup
¼ cup water
1 tbsp coarse sea salt

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.

Nutrition Facts : Calories 78.00kcal, Carbohydrate 10.00g, Cholesterol 13.00mg, Fat 4.00g, Protein 1.00g, SaturatedFat 3.00g, ServingSize 36.00pieces, Sodium 214.00mg, Sugar 10.00g

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