Here’s a delicious recipe for Fireball Whiskey Caramels—chewy, buttery caramels with a warm cinnamon whiskey kick. Perfect for gifting or indulging!
🔥 Fireball Whiskey Caramels
🧈 Ingredients:
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1 cup (2 sticks) unsalted butter
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2 1/4 cups light brown sugar, packed
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1 cup light corn syrup
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1 can (14 oz) sweetened condensed milk
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1/2 cup Fireball Cinnamon Whiskey
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1 tsp vanilla extract
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1/4 tsp salt
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Optional: flaky sea salt for topping
🧰 Equipment:
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Candy thermometer
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9×9-inch baking dish
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Parchment paper
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Heavy-bottomed saucepan
👩🍳 Instructions:
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Prep the Pan:
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Line a 9×9-inch baking dish with parchment paper, letting it overhang the sides. Lightly butter the parchment for easy release.
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Melt the Butter:
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In a large, heavy-bottomed saucepan over medium heat, melt the butter completely.
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Add Sugar and Syrup:
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Stir in the brown sugar and corn syrup until fully combined.
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Add Sweetened Condensed Milk:
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Slowly add in the condensed milk while stirring continuously.
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Cook the Mixture:
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Attach a candy thermometer to the side of the pan.
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Cook the mixture over medium heat, stirring constantly, until it reaches 245°F (firm ball stage). This takes about 10–15 minutes. Be patient and don’t stop stirring—it can burn easily!
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Finish the Caramels:
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Once it hits 245°F, immediately remove from heat.
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Stir in the Fireball Whiskey, vanilla extract, and salt. The mixture may bubble up—stir quickly and carefully until smooth.
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Pour and Set:
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Pour the hot caramel into the prepared pan. Let it sit at room temperature for 4–6 hours (or overnight) until fully set.
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Cut and Wrap:
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Use a sharp, greased knife to cut the caramels into squares.
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Optionally, sprinkle the tops with flaky sea salt before cutting.
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Wrap individual pieces in wax paper or store in an airtight container.
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🍬 Tips:
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For softer caramels, stop cooking around 240°F.
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Fireball flavor is subtle; if you want more spice, you can brush a little extra on top before it sets.
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Keeps well at room temp for up to 2 weeks.