Distinguished Gentlemans Burnt Whiskey Caramel





Introduction: Distinguished Gentlemans Burnt Whiskey Caramel

About: Loving mom of two beautiful boys, obsessive compulsive confetti user & passionate foodie!

When ever I think of whiskey,  images of a man in a smoking jacket retiring in his study, contemplating world changing thoughts are evoked. Think Winston Churchill or Roosevelt.

It can be so hard to find the right gift for the Distinguished Gentleman. These Burnt Whiskey Caramel's are the perfect solution.

Ladies, if you love your man, you will make him these delicious Burnt Whiskey Caramels!

Step 1: Ingredients & Prep


1 -2 cups Whiskey

5 tbs unsalted butter cut into pieces

1 cup heavy cream

1 tsp sea salt

1 tbs vanilla

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

High Quality Sea Salt- Fluer de Sel

Prep& Equipment:

Butter an 8'' square baking pan. Lay a piece of parchment on top of the pan. Lightly spray with cooking oil. Set aside

Candy Thermometer

Wax Paper to wrap caramels

Step 2: Make the Whiskey Cream

Whiskey is flammable **Please use extreme caution and follow the instructions**

In a small saute pan add the cream, butter, vanilla, salt & two cups of whiskey. Stir to combine the ingredients. Bring the mixture to a boil, stirring frequently. Remove from the heat & set aside.

Step 3: Make the Burnt Caramel

Whiskey is flammable*** Please use extreme caution in this step and follow the instructions.

In a large heavy bottomed saucepan, bring the sugar, corn syrup & water to a boil, stirring until the sugar is dissolved.

Have a bowl with water and a heat proof silicone brush by your side. Once the mixture is boiling, use your brush dipped into the water to remove the sugar crystals that form on the sides of the pan.

Gently swirl the pan back and forth. Do not stir. Continue to remove the sugar crystals. Repeat until the mixture turns a dark amber color. Remove the pot from the stove and place onto counter top.Do not stir the Whiskey Cream into the mixture on the stove.

Carefully stir in the Whiskey Cream mixture. The mixture will bubble up. Return the mixture to the stove and place your candy thermometer onto the pot. Stir frequently until the mixture reaches 250º F.

Remove the pot from the heat.

Step 4: Cool the Caramel

Pour the caramel into the baking sheet lined with parchment. Let  the caramel cool for 20 minutes and generously sprinkle with Fleur de Sel.

Cool for at least an hour before cutting into squares. I waited two.

Cut the caramel into squares and wrap in wax paper. Enjoy!



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    22 Discussions

    I tried making these today so I could give them to my man for valentines day. I am great cook, but I admit I am terrible at making caramel. I tried these and I opted for the larger amount of whiskey (the 2 cups as opposed to the 1 cup) the color i beautiful and they look lovely, but they never hardened, they are not even a slightly thick consistency like a caramel sauce they are just completely in liquid state.

    I tried bringing them back up to a boil and cooking them to 250 degrees again and they got darker in color yet still didn't harden at all. Any idea where I may have gone wrong? Is it the amount of Whiskey? Most other recipes I looked at only used 1/4 or 1/3 a cup?

    Exocetid is right. The majority of the alcohol burns offs, but leaves a wonderful whiskey after-note.

    Be careful -- this turns out not to be true in most cases, and in particular not the case of alcohol added to a liquid and then removed from heat, as in this instance. The USDA found that 85% of the alcohol is retained in a dish like this. http://nutrition-profiles.com/node/61

    Love your stuff -- found you through Fark.com, who republished your s'mores martini recipe, which found its way to laughingsquid.com

    This one is boiled, after the whiskey is added, much higher than the boiling point of the alcohol

    Thank you!

    This is good to know. I really thought most of the alcohol burned off. I didn't have any knowledge of the actual percentage. The flavor is really wonderful and I would imagine you would still have to consume a lot to feel a slight buzz if at all.

    Pretty much all of it.

    You are looking for the whiskey flavor here, not a different way of getting a buzz (unlike brownies!). That said, I am going to make some of this and enjoy it with some (liquid) whiskey for some layered flavor!

    thanks! I was wondering because unlike baking with alcohol this isnt in a confined space that's at high temps ( I think that makes sense) (ts in a pot not an oven).

    I am late in showing my appreciation for this recipe. I made several batches for Christmas and was a hit with all. One with scotch, another with Evan Williams single barrel and a few with regular whiskeys.

    Keep up the good work and I'll be looking for more surprises when you have the time.

    1 reply

    Definitely. Any kind of flake or coarse salt would work. You just want to stay away from table salt.

    Jameson's!!! V.Nice, you must REALLY like this "gentleman!" ;-)

    I've read that if you put the lid on the pot while it is cooking the steam will wash down the sides of the pan and dissolve the crystals. I've never tried it, but it makes sense to me.

    "When ever I think of whiskey, images of a man in a smoking jacket retiring in his study, contemplating world changing thoughts are evoked. Think Winston Churchill or Roosevelt"

    That's odd. Whenever I think of whiskey, I think of my college roommate throwing up on the carpet because he couldn't make it to the bathroom.

    1 reply

    Another reason to love whiskey, shame I've never been able to turn out a decent caramel. You however get much love form this whiskey lover.

    1 reply

    Thanks! Caramel can be really tricky. I've had a couple batches crystallize on me in the past, but this batch turned out amazing!