Salted Whiskey Caramels
Adapted from Baked Bree via Betty Crocker, these decadent caramels combine the rich flavors of whiskey and salt. Perfect for parties or as a special treat, they're sure to satisfy any sweet tooth.
Adapted from Baked Bree via Betty Crocker, these decadent caramels combine the rich flavors of whiskey and salt. Perfect for parties or as a special treat, they're sure to satisfy any sweet tooth.
- Carbohydrate 0.105282812528071 g
- Cholesterol 40.5296875 mg
- Fat 15.0149312500001 g
- Fiber 0 g
- Protein 0.188712500000133 g
- Saturated Fat 9.50154531250002 g
- Serving Size 1 1 Serving (25g)
- Sodium 1508.06156625973 mg
- Sugar 0.105282812528071 g
- Trans Fat 1.03841500000008 g
- Calories 136 calories
Step-by-step
- 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 up to 1 tablespoon salt; cool completely.
- Cut into squares; wrap individually in parchment paper.
Attempting candy making without understanding sugar inversion leads directly to gritty, crystallized blocks instead of smooth caramels. Controlling the initial dry sugar stage requires patience and restraint, specifically leaving the pan completely undisturbed once the mixture reaches a boil. Stirring boiling sugar introduces seed crystals that ruin the texture before the dairy even enters the pot.
Precision Temperature Control
Successful caramel relies entirely on thermal accuracy and moisture management. Combining the heated cream, butter, and whiskey mixture with the caramelized sugar requires extreme caution because the high temperature difference causes aggressive bubbling. Incorporate the liquid slowly while maintaining low heat. Reaching the firm-ball stage at exactly 248 degrees Fahrenheit on an analog or digital candy thermometer ensures the finished squares hold their shape without turning brittle or sticky.
- Stirring the sugar and corn syrup while it boils causes immediate graininess.
- Adding cold cream instead of warmed dairy drops the pan temperature too fast and seizes the sugar.
- Failing to use a heavy-bottomed 3-quart saucepan creates hot spots that burn the edges before the center colors.
