Whiskey salted caramels are an old family favorite that satisfies that salty/sweet craving! Bourbon whiskey adds flavor to this buttery, bite sized dessert.
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Soft caramels have always been one of my favorite holiday treats.
This is an old family recipe from my grandmother that I’ve updated with the addition of whiskey and salt. Unwrapping one of these is sure to put a smile on the face of anyone you gift them to, but I don’t blame you if you keep them all to yourself!
These caramels are buttery, soft, salty, and sweet. They have the perfect texture that lets you chew on them for a long time without getting too sticky. Let me show you how to make them!
Ingredients
- Granulated sugar
- Dark corn syrup
- Unsalted butter
- Heavy cream
- Bourbon whiskey
- Pink Himalayan salt flakes or coarse sea salt
- Vanilla extract
How to make whiskey salted caramels
- Line an 8×8 baking pan with parchment paper. Set aside.
- Butter the sides of a 2 quart saucepan.
- To the pan, add sugar, corn syrup, butter, and ½ cup of the cream. Bring to a boil over low heat while stirring.
- Add the whiskey and salt to the remaining cream in a glass measuring cup, then slowly stir this mixture into the boiling mixture.
- Cook over low heat until it reaches 240ºF on a candy thermometer, stirring frequently or continuously.
- Remove from the heat and stir in the vanilla.
- Pour the caramel into the prepared pan and sprinkle to taste with additional salt.
- When partially cooled, use a sharp knife to score where you’ll cut the caramels into individual portions.
- When fully cooled, use the parchment paper to remove the caramels from the pan, then use a large chef’s knife to cut them into individual portions.
- Use small squares of wax paper to wrap individual caramels, then store in an airtight container at room temperature for up to 3 weeks.
Top tips
The best whiskey for caramels
I used Four Roses bourbon whiskey for this recipe, but really any type of whiskey would be just fine. I like how Four Roses tastes a little spicier than some other whiskeys, which adds to the richness of flavor.
Use a candy thermometer
It’s important to keep a close eye on the temperature of the caramel as it cooks using a candy thermometer (I recommend digital). If the temperature is too low, you’ll have a salted caramel sauce, and if it is too high you’ll have rock hard caramels that are difficult to eat.
Score the caramels when partially cooled
I recommend scoring the whiskey salted caramels with a sharp knife when partially cooled, so it will be easier to cut them once fully cooled. You can cut the caramels into any size you like. A square makes a good bite-sized treat, but I always cut mine to a double length so you get more in each one!
How to wrap soft caramels
There’s no need to get too scientific about cutting your wax paper for wrapping the caramels, just make sure it’s big enough to cover it entirely and you’re still able to twist both ends.
After cutting your paper, lay the caramel in the middle on a diagonal. Roll it up, then twist both ends in opposite directions to secure it.
How to store whiskey salted caramels
Caramels can be made up to 3 weeks in advance, and kept in an airtight container at room temperature for that amount of time. They will also keep for up to 6 months in the freezer.
Tips for customizing salted caramels
- Use brandy or scotch instead of bourbon
- Skip the whiskey for an alcohol-free treat
- Cut the caramels into squares, dip in melted dark chocolate, and top with additional sea salt
- Swap half the cream for milk or half and half to lower the fat and calories
- Add up to ½ cup chopped nuts or pretzels after cooking before pouring into the pan
FAQ
You’ll want a coarse salt for this recipe rather than ordinary table salt. I used pink Himalayan salt flakes, but any coarse or flaky salt such as fleur de sel or Maldon sea salt would work.
It can take a long time for the caramel to come up to the right temperature. Be patient, but if needed adjust the heat slightly to help it along, since all stove tops operate a little differently.
It’s important not to heat the caramel too quickly or it would burn, and taste bitter.
If you cooked your caramel above 240ºF, it will become very hard. Candy making is a science, and 235-240ºF is considered the “soft ball” stage. This means the caramel will be nice and soft and chewy.
The wax paper is important for keeping the caramel from sticking. You could try wrapping them in plastic wrap or parchment paper, but it will not be as easy and may result in sticking.
A better option may be to keep them in an airtight container, not touching each other, if you can’t wrap them. Keep in mind they may spread a bit if kept unwrapped.
The whiskey in this recipe is added before simmering, which allows the alcohol to cook off and some of the flavor to remain, making these safe to serve to children. If you prefer a more potent punch of alcohol, wait and add it with the vanilla, but then you may want to keep them out of the hands of kids.
More dessert recipes
- Dark Chocolate Salted Caramel Cups
- Almond Butter Cups
- Pumpkin Seed Butter Cups
- Pretzel Cookie Dough Truffles
- Chocolate Honey Bombs
- Sweet Potato Brownies
- Dark Chocolate Brownies
- Vegan Single Serving Brownie
- Double Chocolate Chip Cookie Dough
- Vegan Mug Brownie
- Single Serve Vegan Chocolate Brownie Cookie
- Whole Wheat Chocolate Fudge Cookies
- Edible Brownie Batter
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Whiskey Salted Caramels
Ingredients
- 1 cup granulated sugar
- ¾ cup dark corn syrup
- ½ cup unsalted butter
- 1 cup heavy cream, divided
- ¼ cup bourbon whiskey
- ½ teaspoon pink Himalayan salt flakes or coarse sea salt, plus more for finishing
- ½ teaspoon vanilla extract
Instructions
- Line an 8×8 baking pan with parchment paper. Set aside.
- Butter the sides of a 2 quart saucepan.
- To the pan, add sugar, corn syrup, butter, and ½ cup of the cream. Bring to a boil over low heat while stirring.
- Add the whiskey and salt to the remaining cream in a glass measuring cup, then slowly stir this mixture into the boiling mixture.
- Cook over low heat until it reaches 240ºF on a candy thermometer, stirring frequently or continuously (this usually takes 20-30 minutes for me).
- Remove from the heat and stir in the vanilla.
- Pour the caramel into the prepared 8×8 pan and sprinkle to taste with additional salt.
- When partially cooled, use a sharp knife to score where you’ll cut the caramels into individual portions.
- When fully cooled, use the parchment paper to remove the caramels from the pan, then use a large chef’s knife to cut them into individual portions.
- Use small squares of wax paper to wrap individual caramels, then store in an airtight container at room temperature for up to 3 weeks.
Notes
Tips for customizing salted caramels
- Use brandy or scotch instead of bourbon
- Skip the whiskey for an alcohol-free treat
- Cut the caramels into squares, dip in melted dark chocolate, and top with additional sea salt
- Swap half the cream for milk or half and half to lower the fat and calories
- Add up to ½ cup chopped nuts or pretzels after cooking before pouring into the pan
Mom says
Grandma Devine would be proud of your work. Keep digging into the box for more great ideas.
Papa says
Hey Lins, favorite heirloom recipe, Grandma’s pound cake :).
Papa says
or Grandma’s brownie’s :).
Papa says
or Great Grandma’s chocolate chip cookies.