Fireball Whiskey Caramels
Sweet buttery caramels with a cinnamon whiskey kick. These are easy to make and perfect for gifting.
Equipment
- 3 quart saucepan
- Candy thermometer
- Wax paper (for wrapping caramels)
- 9x9 or 8x8 baking pan
- 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.
- 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.
- 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.
- 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.
- 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.
