Description
These Fireball Whiskey Caramels are a delightful twist on classic caramel chews, infused with the warm, spicy kick of Fireball whiskey. Soft, buttery, and perfectly sweet with a touch of cinnamon heat, these homemade caramels are ideal for gifting or treating yourself to a sophisticated, boozy candy experience.
Ingredients
Scale
Caramel Ingredients
- 16 ounces brown sugar (approximately 2¼ packed cups or one 1-pound box)
- 14 ounce can sweetened condensed milk
- 1 cup corn syrup
- 1 cup butter
- ½ teaspoon salt
- ⅓ cup Fireball whiskey
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan: Line a 9×9 or 8×8 baking pan with parchment paper, ensuring the edges extend slightly over the sides for easy removal. Set aside while you prepare the caramel.
- Combine the ingredients: In a 3-quart heavy-bottomed saucepan, add butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt. Place over medium heat to begin melting and mixing the ingredients together gently.
- Cook the mixture: Bring the mixture to a boil over medium heat. Once boiling, allow it to cook without stirring until a candy thermometer reaches 246°F (firm ball stage). This process takes about 10-15 minutes, during which the mixture will darken noticeably. If using a stainless steel pan, keep the heat slightly lower and swirl the pan occasionally to prevent burning.
- Add vanilla: Once the caramel reaches 246°F, promptly remove the pan from heat. Stir in the vanilla extract until the caramel is smooth and no longer bubbling, which should take less than a minute.
- Pour the caramel: Immediately pour the hot caramel into the prepared baking pan, smoothing the surface with a spatula or spoon for evenness.
- Let it cool: Allow the caramel to cool completely at room temperature without disturbing it. This will take approximately 2 to 4 hours depending on room conditions. Leaving it undisturbed ensures a smooth, firm surface.
- Cut and wrap: After cooling, use a buttered knife to cut the caramel into one-inch squares. For uniform pieces, lightly score the surface with a ruler before cutting. Wrap each piece in wax paper to prevent sticking. Store the wrapped caramels at room temperature for up to two weeks.
Notes
- Use a candy thermometer for accurate temperature to achieve the perfect caramel texture.
- Swirling the pan helps prevent burning and promotes even cooking.
- Be careful when handling the hot caramel; it can cause serious burns.
- Wrapping caramels individually helps maintain freshness and prevents them from sticking together.
- Adjust the amount of Fireball whiskey according to your taste preference but too much may affect the setting of the caramels.
Nutrition
- Serving Size: 1 caramel square (approx. 15g)
- Calories: 90 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 10 mg
