Homemade Fireball Whiskey Caramels

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

parchment paper with 12 homemade caramels on top.

Fireball Whiskey Caramels

Sweet buttery caramels with a cinnamon whiskey kick. These are easy to make and perfect for gifting.
Prep Time 15 minutes
Cook Time 20 minutes
cooling time 4 hours
Total Time 4 hours 35 minutes

Equipment

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

Ingredients 

  • 16 ounces brown sugar use a one-pound box or 2¼ packed cuups
  • 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. 
A heavy-bottomed pot is very helpful for candy making to keep the mixture from scorching.   If you do not have one, just can gently swirl the caramel mixture as it boils.  Over-stirring can cause it to crystallize so I recommend stirring as little as possible,  
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
  • 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.
Homemade Fireball Whiskey Caramels

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Recipe Rating




8 Comments

  1. 5 stars
    So delicious and excellent texture. They remind me of a cross between caramels and red hots. I don’t really pick up any whiskey flavor, but more so the cinnamon. I did go with the 1/2 cup of Fireball.

  2. 2 1/4 c packed brn sugar is given
    and to reach a temp of
    246F is also given.
    it also says you can swirl the pot a bit if you don’t have a heavy bottom pan
    I’d barely lift the pot from the stovetop to swirl though you dont want it to cool down. I’m also assuming that the 3rd picture is the color to keep checking for the finished cooking stage. making tomorrow. I used to use a heavy cast iron skillet for caramels and never had a problem with it burning, it will cook faster if you have a pan big enough or cut recipe in half.

  3. 1 star
    Recipe was not easy to understand 16 ounces of brown sugar? Ounces are generally a liquid measurment, why not say 2 1/4 cups. Don’t stir???? There is a milk product is this recipe, you need to stir or it will burn. And you need to stir frequently. I made this recipe following your directions to a “T”. It burnt. I sat there at the stove watching it like a hawk, I felt it wasn’t right, but let the temp get up to where it needed to be. Do directions on what temp to cook it on med, med-high?

    Needless to say, I think I will stick to my reliable cookbooks that give all the directions needed to make successful carmels.

    1. Dawn I have always made this using a 1 pound box of sugar that is why i say 16 ounces. Not stirring caramel is common practice. If your pot is too thin it may scorch but that’s not a result of not stirring. I am sorry it did not turn out for you and I will add notes for volume measurements of the sugar. But the recipe is correct.

  4. I’ve tried twice, and neither time did they get firm. First time questionable if I made it to hot enough. 2nd time definitely got to 246 – bottom of pan even burnt. What should I do differently with batch 3?

    1. Hey Danielle, are you using a candy thermometer? If so, test it by measuring pot of boiling water and make sure it reads 212. If they get hot enough, they absolutely will set. The scorching could be that your pot is too thin. If you have stainless steel. or a dutch oven, that is perfect.