Description
A delightful twist on traditional caramels, blending rich buttery flavor with a spicy kick from Fireball whiskey.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon Fireball whiskey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the granulated sugar, light corn syrup, and heavy cream. Stir over medium heat until the sugar has completely dissolved.
- Add the unsalted butter, Fireball whiskey, cinnamon, and salt. Raise the heat and bring to a boil without stirring.
- Using a candy thermometer, monitor the temperature and cook until it reaches the hard ball stage (250°F).
- Remove from heat and stir in the vanilla extract. Pour the hot caramel into a greased 8×8 inch pan and cool completely before cutting into squares.
Notes
Wrap each piece in wax paper to prevent sticking. Store in an airtight container for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Candy
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 107
- Sugar: 13g
- Sodium: 33mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 10mg