Salted Whiskey Caramels Recipes

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.

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.