Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup apple cider
- 1/4 cup Fireball Cinnamon Whisky
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: In a medium saucepan, melt the butter over medium heat. Add the heavy cream, apple cider, and Fireball. Bring to a simmer, then reduce heat to low and keep warm.
- Step 2: In a separate heavy-bottomed saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is smooth.
- Step 3: Continue cooking, without stirring, until the mixture reaches a deep amber color, about 300°F (hard-crack stage) on a candy thermometer. Swirl the pan occasionally to ensure even cooking.
- Step 4: Carefully pour the warm butter mixture into the caramel, stirring constantly to combine. Be careful, as the mixture will bubble vigorously.
- Step 5: Stir in the sea salt and vanilla extract. Pour the mixture into a prepared 8×8 inch baking pan lined with parchment paper.
- Step 6: Let the caramel cool completely at room temperature, about 2-3 hours. Cut into squares and wrap individually in wax paper. Store in an airtight container.
Notes
- Keep caramels individually wrapped and stored in a cool, dry place to prevent sticking and maintain their shape.
- For a softer caramel, briefly warm individual pieces in the microwave for just a few seconds.
- Serve these caramels as a festive treat alongside warm apple cider for an extra cozy experience.
- Chef's tip: Slowly drizzle the warm butter mixture into the caramel in Step 4; doing this gradually will prevent drastic temperature changes and ensure a smoother final product.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American