Fireball Whiskey Caramels
These Fireball Whiskey Caramels combine the warmth of cinnamon with a rich buttery sweetness. Perfect for gift-giving or a spicy treat for yourself, these caramels are delightfully chewy and infused with the fiery flavor of Fireball whiskey.
Equipment
- 1 medium saucepan
- 1 candy thermometer
- 1 wooden spoon
- 1 8-inch square baking dish
- 1 parchment paper
- 1 knife
- 1 airtight container for storage
Ingredients
- 1 cup granulated sugar
- ¼ cup unsalted butter
- ⅓ cup heavy cream
- ¼ cup Fireball Whiskey
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
Instructions
- Prepare your baking dish by lining it with parchment paper, allowing some overhang for easier removal later.
- In a medium saucepan, combine the granulated sugar, butter, and heavy cream over medium heat. Stir constantly until the mixture melts and begins to boil.
- Once boiling, stop stirring and attach the candy thermometer to the side of the pan. Cook the mixture without stirring until it reaches 240°F (soft ball stage).
- Remove the saucepan from heat and carefully stir in the Fireball Whiskey, sea salt, and ground cinnamon. Be cautious as it will bubble up.
- Pour the mixture into the prepared baking dish and let it sit at room temperature until fully cooled and set, about 3 hours.
- Once set, use the overhanging parchment paper to lift the caramel out of the dish. Sprinkle a little additional sea salt on top if desired.
- Cut the caramel into small squares or rectangles using a sharp knife.
- Wrap each piece in wax paper or cellophane for gift giving or storage, and place in an airtight container.
Notes
Make sure to keep a close eye on the temperature; not reaching 240°F will result in soft caramels, while going beyond may lead to hard caramels.
These caramels can be kept at room temperature for up to two weeks. For longer storage, refrigerate or freeze them.