Ingredients
5 tablespoons butter
1 cup heavy whipping cream
2 ounces (1/4 cup) whiskey, such as Jack Daniel’s or other brand
1 teaspoon vanilla
1 tablespoon and 1/4 teaspoon kosher (coarse) salt, divided
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Preparation
LINE a 9-inch-square pan with parchment or wax paper, allowing paper to drape over two sides to create a sling that will help remove caramels later. Spray paper lightly with cooking spray.
BRING butter, heavy whipping cream, whiskey, vanilla and 1/4 teaspoon salt to a boil in a 1-quart saucepan, stirring frequently. Remove from heat; set aside.
MIX sugar, corn syrup and water in a 3-quart saucepan. Bring to a boil over medium-high heat. Do not stir. Boil until sugar turns a warm golden brown.
WHEN sugar mixture reaches 310 degrees on a candy thermometer, turn off heat and slowly add cream mixture. Be careful; it will bubble up violently. Cook over medium-low heat for about 10 minutes, stirring constantly until the mixture reaches 248 degrees. Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely.
CUT into squares; wrap individually in parchment paper.
