Salted Whiskey Caramels
Makes 36 squares
Ingredients
5 table spoons of butter
1 cup whipping cream
2 oz (1/4 cup) honey flavored whiskey (I used a small two dollar bottle of any whiskey please)
Ingredients
5 table spoons of butter
1 cup whipping cream
2 oz (1/4 cup) honey flavored whiskey (I used a small two dollar bottle of any whiskey please)
1 teaspoon vanilla
1/4 teaspoon coarse salt (I used regular salt)
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1 tablespoon coarse sea salt (Again I used what I had)
- Line 9-inch square pan with parchment paper(Side note do not use wax paper! The candy will stick to it); spray with cooking spray.
- In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and salt to boiling, stirring frequently. Remove from heat; set aside.
- In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
- When sugar mixture reaches 310°F, add cream mixture (Be careful it is going to foam up fast). Beating with whisk, cook until thermometer reads 248°F. Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.
- Cut into squares; wrap individually in parchment paper.
Makes 36 squares
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Have everything ready and prepped before you start cooking the sugar—prepare your pan and measure out all of your ingredients.
Use a candy thermometer. Candy making is scientific and you need to reach the correct temperatures to ensure the correct end result. If you do not use temperatures, then your caramel will either be too hard or too soft.
I did copy this recipe from the website. I love Betty Crocker. This really is an easy recipe and every one who tries these homemade caramels will think you are truly a domestic goddess.
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