Homemade Fireball Whiskey Caramels
These Fireball whiskey caramels are just the thing for a classic treat with a twist. They start with a classic buttery caramel and add a hint of cinnamon whiskey for a warm kick. These caramels are great for gift-giving, mixed in with a cookie tray, or just for yourself.
Note: Some readers have reporting problems with their mixture scorching when they don’t stir. I use a copper bottomed pot and have never had this issue. But if yours seems to be scorching, it’s fine to stir continuously. Please read the notes on the bottom of the recipe before making.

Fireball Whiskey Caramels
Equipment
- 3 quart saucepan
- Candy thermometer
- Wax paper (for wrapping caramels)
- 9×9 or 8×8 baking pan
- Measuring cups and spoons
- Buttered knife (for cutting caramels)
Ingredients
- 16 ounces brown sugar (use a one-pound box or 2ยผ packed cups)
- 14 ounce can sweetened condensed milk
- 1 cup corn syrup
- 1 cup butter
- ยฝ teaspoon salt
- โ cup Fireball whiskey
- 1 teaspoon vanilla
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Instructions
- Prepare the pan.ย ย Line a 9×9 or 8×8 baking pan with parchment paper, ensuring the edges extend slightly over the sides for easy removal. Set aside.
- Combine the ingredients.ย ย In a 3-quart, heavy-bottomed saucepan, place the butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt.
- Cook the mixture.ย ย Bring the mixture to a boil over medium heat. Allow it to cook without stirring until a candy thermometer reads 246ยฐF (firm ball stage). This cooking stage will take about 10-15 minutes, and youโll notice the mixture darkening as it cooks.Tip: If youโre using a standard saucepan (such as stainless steel), keep the heat lower and swirl the pan occasionally.
- Add vanilla.ย ย Once the mixture reaches 246ยฐF, promptly remove it from the heat. Then, add the vanilla extract and stir until the caramel is smooth and no longer bubblingโthis should take less than a minute.
- Pour.ย ย Immediately pour the hot caramel into the prepared baking pan, smoothing it out.
- Let it cool. Let the caramel cool completely at room temperature without disturbing it. Depending on your room temperature, this will take 2 to 4 hours, and itโs important to let it be undisturbed for a smooth surface.
- Cut and wrap.ย ย Once cooled, use a buttered knife to cut the caramel into one-inch squares. For the best results, lightly mark the caramel with a ruler beforehand to keep your pieces uniform. Wrap each piece in wax paper to prevent sticking, and store at room temperature for up to two weeks.
Notes
Spray a measuring cup with nonstick spray before measuring the corn syrup; it will slide right out!
Don’t touch the caramel as it cools.ย It will stay hot in the pan and can burn your skin, and you’ll leave fingerprints.
A heavy-bottomed pot is very helpful for candy making to keep the mixture from scorching.ย ย If you do not have one, just can gently swirl the caramel mixture as it boils.ย Over-stirring can cause it to crystallize so I recommend stirring as little as possible.

I hope it brings you as much joy as it does for me.
Key Ingredients and Tools
To make these caramels, youโll need a few specific ingredients and tools to get great results. Hereโs a simple list of what youโll need:

- Fireball Whiskey: This cinnamon whiskey gives the caramels a warm, spicy kick. If you want a milder flavor, you can use any cinnamon whiskey or mix regular whiskey with a tiny bit of cinnamon for a similar taste.
- Candy Thermometer: A candy thermometer is important for making sure your caramel reaches the right temperature for a smooth and soft texture. Itโs best if it clips onto the pan so you can keep an eye on it without stirring.
- Sweetened Condensed Milk: This thick, sweet milk makes the caramels rich and sweet. You can find it in the baking aisle, close to evaporated milk. Donโt use evaporated milk; it wonโt give you the creamy texture you want.
- Corn Syrup: This ingredient helps stop the sugar from forming crystals, keeping the caramels smooth and chewy. You can replace it with honey or golden syrup, but this may change the flavor and texture of the caramel a little.
- Heavy-Bottomed Saucepan: A heavy pan spreads heat evenly, which helps prevent the caramel from burning. If you donโt have one, keep the heat lower and stir occasionally to avoid scorching.
Troubleshooting and Help
Regular whiskey will work just fine. If you want to keep that cinnamon warmth, just add a pinch of ground cinnamon to the caramel mixture along with the vanilla.
Yes! You can skip the whiskey for a classic caramel flavor. Theyโll still be rich and delicious, just without the cinnamon kick.
Yes, itโs pretty important for this recipe. Caramels must hit that precise โfirm ball stageโ (246ยฐF) to set correctly. Without a thermometer, itโs tough to know when youโre there, and the caramels could end up too soft or too hard.
A grainy texture usually happens if the sugar crystals arenโt fully dissolved or the caramel is stirred after it starts boiling. To avoid this, let the mixture come to a full boil without stirring, and resist scraping down any sugar crystals from the sides of the pan.
To make slightly softer caramels, cook them to around 244ยฐF instead of 246ยฐF. Keep an eye on the thermometer to avoid overcooking, as even a few degrees make a difference.
Yes, parchment paper makes lifting the caramel out of the pan much easier and prevents sticking. If youโre out of parchment, you can use wax paper or lightly butter the pan, but parchment gives the best results for clean, easy removal.
Yes! A light sprinkle of flaky sea salt on top is delicious. You could also stir in crushed nuts or even a dash of espresso powder along with the vanilla for a unique twist.
You can, but remember that doubling will take longer to reach the right temperature, and youโll need a bigger, heavy-bottomed pot to prevent burning. Also, the caramels may be thicker when set, so adjust your pan size accordingly.
Typically, it takes about 2 to 4 hours at room temperature for the caramels to cool and set fully. Itโs worth the wait, as this cooling time helps get the smooth, chewy texture weโre going for. If you love caramel flavors, you might also enjoy my rich, butteryย Caramel Bundt Cakeโa perfect dessert centerpiece.
These caramels are a fun take on a classic treat, making them great for sharing, gifting, or keeping to yourself. With only a few simple ingredients and easy steps, you can make a batch of these treats that balance buttery sweetness with a nice cinnamon kick. Whether youโre making them for the holidays, special occasions, or just a cozy night in, these caramels will surely become everyoneโs favorite. They add a homemade touch to your dessert table, and once you try them, you might want to return to this recipe.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.