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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 (for wrapping caramels)
  • 9x9 or 8x8 baking pan
  • Parchment paper
  • Measuring cups and spoons
  • Buttered knife (for cutting caramels)

Ingredients

  • 16 ounces brown sugar (use a one-pound box or 2¼ packed cups)
  • 14 ounce can sweetened condensed milk
  • 1 cup corn syrup
  • 1 cup butter
  • ½ teaspoon salt
  • ⅓ cup Fireball whiskey
  • 1 teaspoon vanilla

Instructions

  • Prepare the pan.  Line a 9x9 or 8x8 baking pan with parchment paper, ensuring the edges extend slightly over the sides for easy removal. Set aside.
  • Combine the ingredients.  In a 3-quart, heavy-bottomed saucepan, place the butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt.
    ingredients in saucepan.
  • Cook the mixture.  Bring the mixture to a boil over medium heat. Allow it to cook without stirring until a candy thermometer reads 246°F (firm ball stage). This cooking stage will take about 10-15 minutes, and you’ll notice the mixture darkening as it cooks.
    Tip: If you’re using a standard saucepan (such as stainless steel), keep the heat lower and swirl the pan occasionally.
    bubbling sugar darkening.
  • Add vanilla.  Once the mixture reaches 246°F, promptly remove it from the heat. Then, add the vanilla extract and stir until the caramel is smooth and no longer bubbling—this should take less than a minute.
  • Pour.  Immediately pour the hot caramel into the prepared baking pan, smoothing it out.
    pouring liquid caramel into pan.
  • 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 it’s important to let it be undisturbed for a smooth surface.
    pan of caramels cooling in pan.
  • Cut and wrap.  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.
    knife cutting caramels into squares.

Notes

Making caramel goes quickly, so it’s important to have everything ready. Measure out the butter in pieces and have the whiskey set aside.  This way, you can add ingredients immediately without feeling rushed.
Letting the caramels cool is crucial for clean cuts and a lovely appearance. If you’re tight on time, cool it at room temperature for an hour, then place it in the fridge for another hour (but don’t freeze it, or it’ll get too hard).
When it’s time to cut, lightly coat your knife with butter.  This will help you slice through without sticking, making your pieces look neat.
For a special touch, sprinkle flaky sea salt on the caramels right after pouring them into the pan.  The salt balances the sweetness and brings out the cinnamon whiskey flavor even more.
Author: Katie