Salted Whiskey Caramels Food
SALTED WHISKEY CARAMELS
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
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
These Salted Whiskey Caramels are the perfect mix of sweet and savory. Whip up a batch for a pleasing sweet treat that everyone will love.
Provided by Thrillist
Categories Cocktail
Number Of Ingredients 8
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).
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