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Fireball Whiskey Caramels

Fireball Whiskey Caramels

These indulgent Fireball Whiskey Caramels combine the rich, buttery flavor of homemade caramel with a spicy kick from Fireball Whiskey. They make for a perfect treat to gift or enjoy yourself.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 70 kcal

Equipment

  • 1 Heavy-bottom saucepan
  • 1 Candy thermometer
  • 1 Wooden spoon or heat-resistant spatula
  • 1 9x9-inch baking pan
  • 1 Parchment paper

Ingredients
  

  • 1 cup granulated sugar
  • ½ cup unsalted butter 1 stick
  • ½ cup heavy cream
  • ¼ cup Fireball Whiskey Adjust to taste but too much may alter consistency.
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions
 

  • Line the 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later. Set aside.
  • In a heavy-bottom saucepan, combine the granulated sugar, unsalted butter, and heavy cream. Cook over medium heat, stirring constantly until the butter has melted and the sugar has dissolved.
  • Increase the heat to medium-high and stop stirring once the mixture starts to boil. Attach a candy thermometer and cook the mixture undisturbed until it reaches 245°F (118°C), which is the hard ball stage.
  • Remove the saucepan from heat. Carefully stir in the Fireball Whiskey, salt, and vanilla extract. Mix until well combined.
  • Quickly pour the caramel into the prepared baking pan. Allow it to cool at room temperature for about 30 minutes or until it sets completely.
  • Once set, lift the caramel out of the pan using the parchment overhang and cut it into small squares or rectangles.
  • Store the caramels in an airtight container, layering them between parchment paper to prevent sticking.
  • For a fun twist, consider adding a sprinkle of sea salt on top of the caramels before they cool completely.

Notes

You can adjust the amount of Fireball Whiskey to taste, but keep in mind that too much may alter the consistency of the caramel.
Be careful when working with hot sugar; it can cause burns. Use caution and avoid touching the mixture until it has cooled down.
For a fun twist, try adding a sprinkle of sea salt on top of the caramels before they cool completely.