Salted Whiskey Caramels Food

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

Ingredients

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

Salted Whiskey Caramels image

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

Ingredients

5 tbsp Butter
1 Cup Heavy Cream
.25 Cup Bourbon
1 tsp Vanilla extract
1.5 cups Sugar
.25 Cup Light Corn Syrup
.25 Cup Water
.25 tsp Maldon Sea Salt

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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