Monday, December 21, 2015

Salted Whiskey Caramel

  • 5 tablespoons butter
  • 1 cup heavy whipping cream
  • 2 oz. (1/4 cup) whiskey 
  • 1 teaspoon vanilla paste
  • 1/4 teaspoon kosher (coarse) salt
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 1/2 teaspoons kosher (coarse) salt, for sprinkling


Line 9-inch square pan with parchment paper, allowing the paper to drape over two sides; spray lightly with cooking spray.  Alternatively, you could use a silicone baking sheet.

In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently.  Remove from heat and 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.  This should be approximately 340-350 degrees.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture.  Be 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 salt.  Cool completely.

Lift parchment from pan and place on cutting board. Cut into squares and wrap individually in parchment paper.

Myrtle's Note:  I found this website to be most helpful in showing how sugar looks as it caramelizes.  I used a thermapen to measure the temperature and went solely by the numbers.   I used Tennessee Honey Whiskey.  Do NOT use wax paper.  The caramel turned out soft and buttery and with just a hint of vanilla and whiskey.  Very, very tasty!