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Fireball Whiskey Caramels Recipe

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This recipe for Fireball Whiskey Caramels is from Cassie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
EQUIPMENT
3 quart saucepan
Candy thermometer
Wax paper
9×9 or 8×8 baking pan

INGREDIENTS
16 ounces brown sugar use a one-pound box or 2¼ packed cuups
14 ounce can sweetened condensed milk
1 cup corn syrup
1 cup butter
½ teaspoon salt
⅓ cup Fireball whiskey
1 teaspoon vanilla
Directions:
Directions:
Line a 9 x 9 dish with parchment paper and set aside.
Place butter, brown sugar, corn syrup, sweetened condensed milk, whiskey, and salt in a 3-quart saucepan. Bring the mixture to a boil, then cook until a candy thermometer reads 246 degrees Fahrenheit (firm ball stage). Don't stir, but keep a careful eye on the temperature of the syrup. It will darken as it cooks. This stage will take at least 10-15 minutes.
Remove from heat, add vanilla, and stir until smooth and no longer bubbling, less than 1 minute. Immediately pour into your prepared dish and let it cool completely. Depending on room temperature, this will take 2 to 4 hours.
Cut into one-inch squares using a buttered knife. Wrap in wax paper and store at room temperature.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Spray a measuring cup with nonstick spray before measuring the corn syrup; it will slide right out!
Don’t touch the caramel as it cools. It will stay hot in the pan and can burn your skin, and you’ll leave fingerprints.
A heavy-bottomed pot is very helpful for candy making to keep the mixture from scorching. If you do not have one, just can gently swirl the caramel mixture as it boils. Over-stirring can cause it to crystallize so I recommend stirring as little as possible,

 

 

 

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