Ingredients

The following ingredients have 64 Servings
  • 5 tbsp. butter
  • 1 cup heavy whipping cream
  • 2 oz. 1/4 cup whiskey (I used Jack Daniel's)
  • 1 tsp. vanilla
  • 1/4 tsp. kosher (coarse salt)
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 tbsp. kosher (coarse salt, for sprinkling)

Instruction

  • Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.
  • In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon 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 warm golden brown.
  • When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently.
  • Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with 1 tablespoon salt; cool completely.
  • Lift parchment from pan and place on cutting board. Cut into squares; wrap individually in parchment paper.
  • I cut parchment into 3" squares for 1" caramels, fold over and twist end.