Home » Christmas » Homemade Fireball Whiskey Caramels

Homemade Fireball Whiskey Caramels

Sweet buttery caramels with a cinnamon whiskey kick. These are easy to make and perfect for gifting.

These sweet buttery caramels are infused with a cinnamon whiskey kick for a delicious flavor. They’re soft, chewy, and irresistible.

close up view of square candy.

❤️ Why you’ll love this recipe

  • They’re easy to make. Just throw everything in, cook it, and pour. This is one of the easiest candies you’ll ever make.
  • The flavor is delicious. Classic sweet and buttery caramels with just a hint of cinnamon and whiskey.
  • They’re perfect for gifting. These make quite a few! And mixed with homemade hard fudge or cookies, you’ll have the best homemade sweets on the block.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

sugar and butter on gray counter.

Here’s what you’ll need to make these homemade candies:

  • brown sugar
  • sweetened condensed milk
  • corn syrup
  • butter
  • salt
  • Fireball whiskey
  • vanilla

This article contains affiliate links, meaning that if you purchase after clicking on one, I may earn a commission at no extra cost to you. As an Amazon Associate, I earn from qualified purchases.

  • 3-quart saucepan
  • Candy thermometer
  • Wax paper
  • 9×9 or 8×8 baking pan

🍴Instructions

Step One: mix

ingredients in saucepan.

Put butter, brown sugar, corn syrup, sweetened condensed milk, whiskey, and salt in a saucepan.

Step Two: cook

bubbling sugar darkening.

Put butter, brown sugar, corn syrup, sweetened condensed milk, whiskey, and salt in a saucepan. Cook on medium heat until the mixture reaches 246 degrees Fahrenheit (firm ball stage). You don’t need to stir.

Step three

pouring liquid caramel into pan.

Remove the pan from the heat and add vanilla. Stir until smooth and no longer bubbling, less than 1 minute. Pour it into your prepared dish.

Step Four: cool

pan of caramels cooling in pan.

Let the caramels cool completely. They will firm up quite quickly since this has been cooked to firm ball stage. Depending on room temperature, this will take 2 to 4 hours.

Step Five: cut

knife cutting caramels into squares.

Cut the caramels into small squares using a buttered knife. Wrap each square in wax paper and store at room temperature.

🥫 Storage instructions

Just wrap them up in wax paper and keep them at room temperature until you’re ready to enjoy them again. You can freeze them, but it’s not necessary. They’ll keep for weeks and weeks.

🔍 FAQs

What’s so great about Fireball whiskey?

The cinnamon flavor! It’s perfect in these caramels, but if you don’t want to use it, you could try any other kind of whiskey. Just be aware that the flavor will change. The alcohol flavor will be stronger and there will be no spice.

Do I have to use parchment paper?

It makes cutting and removing the caramels so much easier.

Why can’t I wrap them in the parchment?

It’s too stiff, and the caramels will stick over time. I know it’s annoying, but it’s nice to have both on hand.

Can I add more alcohol?

Yes, up to 1/2 a cup is fine!

Can I serve these to kids?

I do! There’s only a small amount of alcohol, and each caramel is like 1/64th of the recipe. No biggie. 😊

👩🏻‍🍳 Expert tips


  • Spray a cup with nonstick spray before measuring the corn syrup; it will slide right out!
  • Don’t touch the caramel as it cools. It will stay hot in the pan and can burn your skin. Also, you’ll leave fingerprints!
  • I’ve included images of what the syrup looks like as it cooks. But your candy thermometer is the final word! Check it a few times a year by placing it in boiling water and ensuring it reads 212 degrees Fahrenheit.

📘 Related Recipes

finished caramels on parchment.

📖 Here’s the recipe

parchment paper with 12 homemade caramels on top.
5 from 1 vote

Fireball Whiskey Caramels

Print Recipe
Sweet buttery caramels with a cinnamon whiskey kick. These are easy to make and perfect for gifting.
Prep Time:15 mins
Cook Time:20 mins
cooling time:4 hrs
Total Time:4 hrs 35 mins
Click here to grab a free seasonal e-cookbook!

Equipment

  • 3 quart saucepan
  • Candy thermometer
  • Wax paper
  • 9×9 or 8×8 baking pan

Ingredients

  • 16 ounces brown sugar
  • 14 ounce can sweetened condensed milk
  • 1 cup corn syrup
  • 1 cup butter
  • ½ teaspoon salt
  • cup Fireball whiskey
  • 1 teaspoon vanilla

Instructions

  • Line a 9 x 9 dish with parchment paper and set aside.
  • Place butter, brown sugar, corn syrup, sweetened condensed milk, whiskey, and salt in a 3-quart saucepan. Bring the mixture to a boil, then cook until a candy thermometer reads 246 degrees Fahrenheit (firm ball stage). Don't stir, but keep a careful eye on the temperature of the syrup. It will darken as it cooks. This stage will take at least 10-15 minutes.
  • Remove from heat, add vanilla, and stir until smooth and no longer bubbling, less than 1 minute. Immediately pour into your prepared dish and let it cool completely. Depending on room temperature, this will take 2 to 4 hours.
  • Cut into one-inch squares using a buttered knife. Wrap in wax paper and store at room temperature.

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.  It will stay hot in the pan and can burn your skin and you’ll leave fingerprints. 
Course: Dessert
Cuisine: American, Southern
Keyword: fireball caramels, whiskey caramels
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

2 thoughts on “Homemade Fireball Whiskey Caramels”

Leave a Comment

Recipe Rating