Description
These Fireball Whiskey Caramels are rich, buttery, and infused with the warm, cinnamon-spiced kick of Fireball whiskey. Perfect as a sweet treat or a homemade gift, these chewy caramels are sure to impress!
Ingredients
Units
Scale
Makes about 40 caramels:
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (120 ml) corn syrup
- 1/2 cup (120 ml) Fireball whiskey
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 g) unsalted butter, cut into small pieces
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional, for extra spice)
- Sea salt, for sprinkling (optional)
Instructions
- Prepare the pan:
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment paper with butter or cooking spray.
- Combine the ingredients:
- In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, corn syrup, Fireball whiskey, heavy cream, and butter. Stir to combine.
- Cook the caramel:
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves.
- Attach a candy thermometer to the side of the pan and cook the mixture, stirring gently, until it reaches 245°F (118°C) (soft-ball stage). This will take about 10-15 minutes.
- Add vanilla and cinnamon:
- Remove the pan from heat and stir in the vanilla extract and cinnamon (if using).
- Pour into the pan:
- Carefully pour the hot caramel into the prepared baking dish, spreading it evenly with a spatula. If desired, sprinkle the top with sea salt for a sweet and salty finish.
- Cool and cut:
- Let the caramel cool at room temperature for 2-3 hours, or until fully set.
- Once set, use the parchment paper overhang to lift the caramel from the dish. Cut into small squares or rectangles with a sharp knife.
- Wrap and store:
- Wrap each caramel individually in wax paper or parchment paper to prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.
Notes
- For extra Fireball flavor, drizzle a teaspoon of Fireball whiskey over the set caramel before cutting.
- If you don’t have a candy thermometer, test the caramel by dropping a small amount into cold water—it should form a soft, pliable ball when ready.
- These caramels make excellent holiday gifts when wrapped in festive paper or packed in a decorative tin.