Whiskey Caramels Recipe

Line pan

Lightly oil an 8x8-inch square baking pan with 1 tsp neutral oil. Line the pan with parchment paper, leaving an overhang on two sides to lift the caramels out. Set aside.

Have ready a candy thermometer clipped to the side of a heavy-bottomed 3-4 quart saucepan so the tip will sit in the caramel without touching the bottom. Measure and have all ingredients near the stove; candy making moves quickly.

Combine sugar and corn syrup

Place 2 cups granulated sugar and 1/2 cup light corn syrup in the saucepan over medium heat. Stir gently with a heatproof spatula to evenly moisten the sugar. Continue stirring until the sugar dissolves and the mixture starts to bubble.

Cook to amber

Stop stirring constantly once the sugar begins to boil; swirl the pan occasionally to promote even browning. Attach the candy thermometer. Allow the sugar-corn syrup to cook undisturbed until it reaches a deep amber color and the thermometer reads 320°F (160°C). This should take about 8–12 minutes depending on your stove.

Add butter carefully

Reduce heat to low. Carefully add 1/2 cup unsalted butter, cut into pieces, to the hot sugar; the mixture will bubble vigorously. Stir continuously with a heatproof spatula until the butter is fully incorporated.

Add creams and condensed milk

Slowly pour in 1 cup heavy cream and 1/2 cup sweetened condensed milk in a thin stream while stirring. The mixture will foam; keep stirring until smooth. Increase heat to medium and let the mixture return to a boil.

Bring to final temperature

Continue cooking the caramel, stirring frequently, until the thermometer reads 245°F (118°C) for soft chewy caramels or up to 250°F (121°C) for firmer caramels. This final stage usually takes 6–12 minutes. Watch closely to avoid burning.

Finish with salt, vanilla, whiskey

Remove the pan from heat. Immediately stir in 1 tsp fine sea salt, 1 tsp vanilla extract, and 2 tablespoons bourbon or whiskey. Stir vigorously for about 30 seconds to fully incorporate and let some alcohol aroma mellow. Do not reheat after adding the alcohol.

Pour the hot caramel into the prepared parchment-lined pan, smoothing the top with an oiled spatula. Let cool on the counter for 10–15 minutes, then sprinkle 1/2 tsp flaky sea salt evenly over the top. Allow to cool completely at room temperature until set, about 2–3 hours, or speed up slightly by chilling 30–45 minutes in the refrigerator (covered loosely so condensation doesn't form).

Lift and trim

Use the parchment overhang to lift the set caramel from the pan onto a cutting board. Trim the edges with a sharp knife to create even sides.

Cut into pieces

Using a sharp knife lightly oiled or a bench scraper dusted with a little granulated sugar, cut the caramel slab into 48 equal pieces (approx. 1-inch squares) or into 24 larger squares depending on desired size.

Wrap pieces

Cut parchment paper into roughly 3x3-inch squares. Place each caramel in the center, fold into a wrapped candy (or twist ends) to individually wrap. Store wrapped caramels in an airtight container at room temperature for up to 2 weeks or refrigerated for up to 3 weeks. If refrigerated, let come to room temperature before serving for best texture.