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Fireball Whiskey Caramels

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  • Author: Stephanie
  • Prep Time: 30 minutes
  • Cook Time: 2-3 hours
  • Total Time: 3 hours 30 minutes
  • Category: Dessert, Candy
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. 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.
  4. Add vanilla and cinnamon:
    • Remove the pan from heat and stir in the vanilla extract and cinnamon (if using).
  5. 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.
  6. 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.
  7. 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.

Find it online: https://recipe.ukfinda.com/fireball-whiskey-caramels/