Introduction

These Fireball Whiskey Caramels are a delightful twist on a classic buttery caramel. Infused with a warm cinnamon whiskey flavor, they make a perfect treat for gifting, sharing, or indulging yourself. Easy to make and irresistibly tasty, they’re sure to impress.

The image shows many small square caramel candies arranged in a loose grid on a white marbled surface. Each caramel has a smooth, glossy texture and a rich golden-brown color with soft rounded edges. The candies look soft and slightly sticky with no other layers or toppings visible. The lighting highlights the shiny surface of each caramel piece, giving them a warm and inviting appearance. photo taken with an iphone --ar 4:5 --v 7

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 extract

Instructions

Step 1: Prepare a 9×9 or 8×8 baking pan by lining it with parchment paper, letting the edges extend slightly to make removal easier. Set aside.
Step 2: In a 3-quart heavy-bottomed saucepan, combine butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt.
Step 3: Heat the mixture over medium heat. Bring it to a boil without stirring until a candy thermometer reads 246°F (firm ball stage), which typically takes 10-15 minutes. The mixture will darken as it cooks. If using a standard saucepan, keep the heat lower and swirl occasionally to prevent scorching.
Step 4: Remove the pan from heat promptly at 246°F. Stir in the vanilla extract quickly until the caramel is smooth and the bubbling stops, about a minute.
Step 5: Immediately pour the hot caramel into the prepared pan and smooth the surface.
Step 6: Let the caramel cool completely at room temperature without disturbance for 2 to 4 hours. This ensures a smooth surface and firm texture.
Step 7: Once cool, use a buttered knife to cut the caramel into one-inch squares. Marking the caramel lightly with a ruler before cutting helps keep pieces uniform.
Step 8: Wrap each caramel in wax paper to prevent sticking and store at room temperature for up to two weeks.

Tips & Variations

If your mixture tends to scorch, stir continuously and keep the heat lower.
Lightly coat your knife with butter before cutting to prevent sticking and make clean cuts.
For an extra touch, sprinkle flaky sea salt over the caramel right after pouring it into the pan to balance sweetness and enhance the cinnamon whiskey flavor.
If short on time, cool the caramel at room temperature for one hour, then refrigerate for one more hour before cutting (avoid freezing, or the caramel will be too hard).

Storage

Store wrapped caramels in an airtight container at room temperature for up to two weeks. Keep them away from heat or direct sunlight. To enjoy, simply unwrap and serve. They do not require reheating.

How to Serve

The image shows several soft caramel squares placed on a white parchment paper atop a wooden surface. The caramels have a smooth, shiny texture with a light brown color and slightly rounded edges. Each square is thick and solid, arranged closely together with some in the background slightly out of focus. The overall look is warm and rich, highlighting the glossy surface and soft consistency of the caramel pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different whiskey instead of Fireball?

Yes, you can substitute Fireball with other cinnamon-flavored whiskeys or even a plain whiskey if you prefer. The flavor profile will change slightly, but the caramel will still be delicious.

What if my caramel is too hard or too soft?

If your caramel is too hard, it may have been cooked past the firm ball stage; try reducing the cooking temperature slightly next time. If it is too soft, the mixture might not have reached 246°F, so use a candy thermometer to ensure accurate temperature for the best texture.