Description
These Homemade Fireball Whiskey Caramels combine a classic buttery caramel base with a warm cinnamon whiskey kick from Fireball, making them a delicious and unique treat perfect for gifting, enjoying at holiday gatherings, or adding a twist to your dessert platter.
Ingredients
Scale
Caramel Base
- 16 ounces brown sugar (about 2¼ packed cups or one 1-pound box)
- 14 ounce can sweetened condensed milk
- 1 cup corn syrup
- 1 cup butter, cut into pieces
- ½ teaspoon salt
Flavorings
- ⅓ cup Fireball whiskey
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan: Line a 9×9 or 8×8 baking pan with parchment paper, letting the edges extend slightly over the sides to allow easy removal of the caramel once set. Set the pan aside for later use.
- Combine the ingredients: In a 3-quart heavy-bottomed saucepan, add the butter pieces, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt. This mixture will form the caramel base with a spicy kick.
- Cook the mixture: Place the saucepan over medium heat and bring the mixture to a boil without stirring. Let it cook until a candy thermometer registers 246°F, which is the firm ball stage. This should take approximately 10-15 minutes. The mixture will darken as it cooks. If using a standard stainless steel saucepan, lower the heat and swirl the pan occasionally to prevent scorching.
- Add vanilla: Once the caramel reaches 246°F, promptly remove the saucepan from heat. Stir in the vanilla extract until the caramel is smooth and the bubbling subsides, which will take less than a minute.
- Pour: Immediately pour the hot caramel into the prepared baking pan. Use a spatula or the back of a spoon to smooth out the surface evenly.
- Let it cool: Allow the caramel to cool undisturbed at room temperature until fully set. This process will take 2 to 4 hours, depending on your room temperature, and will ensure a smooth, firm surface.
- Cut and wrap: After the caramel has completely cooled, use a buttered knife to cut it into one-inch squares. For uniform pieces, lightly mark the caramel with a ruler before cutting. Wrap each caramel in wax paper to prevent sticking and store them at room temperature for up to two weeks.
Notes
- Have all ingredients measured and ready before starting as the caramel cooking process goes quickly.
- Cooling at room temperature is ideal; if short on time, cool for 1 hour at room temperature, then refrigerate for 1 hour. Avoid freezing as it makes caramels too hard.
- Lightly coat the knife with butter before cutting to prevent sticking and ensure clean cuts.
- For an enhanced flavor, sprinkle flaky sea salt over the caramel immediately after pouring it into the pan to balance sweetness and highlight the cinnamon whiskey notes.
- If you notice scorching or burning in a standard pan, stir gently and continuously, or reduce heat, to avoid caramel burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Keywords: Fireball whiskey caramels, cinnamon whiskey candy, homemade caramel recipe, buttery caramels, gift candy, easy caramel recipe
