I made salted whiskey caramels last year and had issues with removing them from the pan, so have updated the recipe with the foil lined method. People quite liked the whiskey caramels, and I will be making another batch soon for this christmas. For the whiskey, I didn’t want to use our expensive bottles so used a bottle of Pumpkin Spiced Whiskey.

After looking at recipes, the common thread was to bring the caramel to a temperature of 246° to 250° (the second time). After having to do a reboil, as the caramel was ridiculously soft, I ended up at a temperature of 257°.   If you go with a final temperature of 246° to 250° and find they are too soft, or you go with 257° and they end up rock hard, just plop the mess back into a medium sized sauce pot, add a few tablespoons of water, let melt down, and bring up to your desired temperature. I will continue to update the recipe as I remake it. Note: 300° will give you a candy that you crack into pieces.


Salted Whiskey Caramels


  • 5 tbsp butter
  • 1 c heavy whipping cream
  • 1/4 c pumpkin spiced whiskey
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp kosher salt
  • 1 1/2 c sugar
  • 1/4 c corn syrup light
  • 1/4 c water


  • Foil line a 8x8 pan and heavily spray with a non-stick spray.
  • In a small saucepan, melt the butter, and add the whipping cream, whiskey, vanilla, spices and salt. Bring to a boil, whisking frequently. Once at a boil, remove from heat and set aside.
  • In a medium saucepan, add the sugar, corn syrup and water.
  • NO MIXING! Heat to boiling over medium-high heat until it reaches 310°. DO NOT STIR! Boil until sugar turns a warm golden brown.
  • When sugar mixture is turning brown, remove from the heat and slowly add the cream mixture. Its going to foam, so whisk like mad!
  • Cook over medium-low heat until mixture reaches 257° on a candy thermometer.
  • Pour caramel into prepared pan; cool for 10-15 minutes then sprinkle lightly with salt.
  • Cool completely, remove from the baking dish, and put onto a cutting board.
  • Cut into squares; wrap individually in parchment paper.
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