Caramels are sentimental memory of my childhood. I can remember visiting my Grandpa and sneaking caramels out of a drawer that was just for them. I loved that drawer!
While flipping through Pinterest I came across a recipe that I just had to try. Salted caramels made with Whiskey. Yep, you heard that correctly whiskey. Well, being a casual whiskey drinker myself (whiskey and cider anyone) I just had to make these for Christmas.
I followed the recipe exactly this time around. You can find it here or read below.
5 tbsp butter
1 cup heavy whipping cream
1/4 cup whiskey (I used Jameson)
1 tsp vanilla
1/4 tsp coarse salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1 tbsp. coarse salt, for sprinkling (I used Sea Salt)
To start, line 9-inch square pan with wax paper, spray with cooking spray.
In small saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat. This will be used later. I forgot to take a picture of this step.
Pour caramel into pan. Let it cool for a bit before sprinkling with salt or the salt will just melt. Then you will want it to cool completely. Then cut into squares. I ran into a slight problem at this point the wax paper would not come off the caramels. It took a lot of peeling and scraping from me to get them edible.