Get ready to elevate your dessert game with these irresistible Honey Jack Salted Caramels that blend the rich warmth of whiskey with the luxurious sweetness of caramel. Imagine a treat so indulgent, it transforms ordinary moments into extraordinary experiences, with each bite promising a perfect balance of smooth whiskey, golden caramelized sugar, and a delicate sea salt finish. Whether you're looking to impress guests or treat yourself to a sophisticated homemade confection, these caramels are about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 caramels
Ingredients
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup Honey Jack whiskey
- 1/2 teaspoon sea salt
Instructions
- Prepare a 9x9 inch baking pan by lining it completely with parchment paper, allowing excess paper to hang over the sides for easy removal. Lightly butter the parchment paper to prevent sticking.
- In a heavy-bottomed medium saucepan, spread granulated sugar evenly across the bottom. Place the pan over medium-high heat and allow sugar to slowly melt without stirring.
- As sugar begins to liquify and caramelize, gently swirl the pan to help distribute heat evenly. Watch carefully to prevent burning, allowing the sugar to turn a deep amber color.
- Once sugar has completely melted and reached a rich golden-brown color, carefully add unsalted butter. The mixture will bubble vigorously, so use caution.
- Whisk butter into the caramelized sugar until fully incorporated and smooth. Remove pan from heat.
- Slowly pour in heavy cream while continuously whisking. The mixture will foam and bubble dramatically, so pour carefully to prevent splashing.
- Return pan to medium heat and continue stirring until the caramel becomes smooth and reaches 240°F (soft ball stage) on a candy thermometer.
- Remove from heat and carefully stir in Honey Jack whiskey and sea salt until fully combined.
- Immediately pour the hot caramel into the prepared parchment-lined pan. Allow to cool at room temperature for 2-3 hours until completely set.
- Once cooled and firm, lift caramel out of pan using parchment paper edges. Place on a cutting board and slice into 24 even pieces using a sharp, buttered knife.
- Wrap individual caramels in wax paper or cellophane twists. Store in an airtight container at room temperature for up to two weeks.
Tips
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- Never stir the sugar while it's caramelizing; instead, gently swirl the pan to help it melt evenly.
- Have all ingredients measured and ready before you start, as caramel-making requires quick actions.
- Use a candy thermometer for precise temperature control - hitting 240°F is crucial for the right texture.
- Be extremely careful when adding cream and whiskey, as the mixture will bubble and steam dramatically.
- Butter your knife when cutting caramels to prevent sticking and achieve clean, even pieces.
- For best flavor, use a high-quality Honey Jack whiskey and fresh sea salt.
- Store caramels in a cool, dry place, and they'll maintain their texture for up to two weeks.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 0g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
