Fireball Whiskey Caramels Recipe

Making Fireball Whiskey caramels sounds like a fun and delicious treat! Here’s a simple recipe you can follow to make them at home. This recipe combines the sweet, creamy texture of caramels with the warm, spicy kick of Fireball Whiskey.

Fireball Whiskey Caramels Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter

• 1 cup heavy cream

• 2 cups granulated sugar

• 1 cup brown sugar, packed

• 1/2 cup light corn syrup

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1/4 cup Fireball Whiskey (adjust to taste)

• Optional: pinch of cinnamon for extra flavor

Instructions:

1. Prepare Your Pan:
   Line an 8×8-inch square pan (or similar size) with parchment paper or lightly grease it with butter. This will help you easily remove the caramels once they’re set.

2. Melt the Butter:
   In a medium saucepan over medium heat, melt the butter.

3. Make the Caramel:
   Add the granulated sugar, brown sugar, corn syrup, and salt to the melted butter. Stir constantly with a wooden spoon or heat-resistant silicone spatula to prevent the sugars from burning. Continue to cook the mixture, stirring occasionally, until the sugar dissolves and the mixture begins to bubble.

4. Add the Cream:
   Slowly pour in the heavy cream while stirring. The mixture will bubble up, so be careful. Keep stirring until everything is well combined.

5. Cook the Caramel:
   Bring the mixture to a gentle boil and cook for about 10-15 minutes, stirring constantly, until the temperature reaches 245°F (118°C) on a candy thermometer. This is the “firm ball” stage, where the caramel will hold its shape when dropped into cold water. If you don’t have a thermometer, you can test by dropping a small spoonful of the mixture into a glass of cold water. It should form a firm ball that doesn’t flatten when you press on it.

6. Add the Fireball Whiskey and Vanilla:
   Once the caramel has reached the right temperature, remove the saucepan from the heat. Stir in the Fireball Whiskey and vanilla extract. If you like a more intense cinnamon flavor, you can also add a pinch of cinnamon at this point.

7. Pour into the Pan:
   Pour the hot caramel mixture into the prepared pan. Let it cool at room temperature for about 30 minutes before placing it in the refrigerator to firm up (around 2-3 hours).

8. Cut the Caramels:
   Once the caramels are set, remove them from the pan and cut them into small squares or rectangles using a sharp knife. You can wrap each caramel in wax paper or parchment paper to keep them from sticking together.

Tips:

• For a stronger Fireball flavor, you can increase the amount of whiskey slightly, but keep in mind that it may affect the texture of the caramels.

• Storage: Store the caramels in an airtight container at room temperature for up to two weeks.

• Make it extra fun: For a decorative touch, you can sprinkle some flaky sea salt on top of the caramels before they set.