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