If you love caramels, you'll never eat another kind after you try this recipe. This recipe has it all - sweet, salty, creamy, and whiskey; the four food groups as far as I'm concerned.
Line a 9” square pan with parchment paper allowing plenty to hang over the sides
In a small saucepan, bring butter, cream, whiskey, and ¼ tp salt to a boil, stirring frequently; remove from heat and set aside
In a large, heavy saucepan mix sugar, corn syrup, and water until just blended. Heat to boiling over medium-high heat DO NOT STIR and continue boiling until the sugar mixture is a nice deep golden brown (about 10-12 minutes)
When the sugar mixture is at the color you want, remove from heat and very slowly add the cream mixture. This will bubble up A LOT
Return to heat and cook over medium-high heat for about 10-15 minutes or until a candy thermometer reaches 248℉
Pour into prepared pan and cool 10 minutes
Sprinkle additional salt on top to taste
Cool completely - put in fridge about 10 minutes before cutting
Lift caramel from the pan using the overhanging paper and, using a large knife, cut the caramel into bite size pieces. Wrap each caramel in wax paper
Notes
When cooking the caramel, if it appears that one side is getting darker than the other, do not stir; rotate your saucepan every few minutes.For easier cutting: Leave the caramels on the parchment paper Lightly spray knife with cooking spray (NOT olive oil spray) Use a hot knife and cut towards you quickly If the caramel starts to get too soft, put back in the fridge for a few minutes If the caramel is brittle, it was cooked too long If the caramel is too soft, it didn’t get to temp - heat it in the microwave and use as an ice cream topping