Soft and chewy bourbon caramels are topped with flaky sea salt and are the perfect sweet and salty treat for whiskey lovers! Made with a fool-proof, no-burn caramel, these whiskey caramels have a perfectly caramelized vanilla flavor with a smooth bourbon finish.
If you love caramel-inspired recipes, try these pomegranate caramels, salted caramel cookie bars with shortbread, chocolate caramel marshmallow bars, salted chocolate caramel tart, or caramel tres leches cake!
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Why You'll Love This Recipe
Vanilla bourbon flavor - this classic flavor combination is buttery, caramelized, sweet, and packed with vanilla bourbon flavor. The whiskey and vanilla get stirred in at the very end, preventing any flavor from being cooked out.
Fool-proof caramel - while you do need a candy thermometer for these bourbon caramels, it's almost impossible to burn! The addition of corn syrup and sweetened condensed milk help to keep burning at bay.
Great for gifting - these vanilla bourbon caramels get individually wrapped and are the perfect sweet treat to gift! They also last in the fridge for one month, and up to six months frozen.
Ingredients
- Unsalted butter. This should be at room temperature and cut into tablespoon pieces.
- Dark brown sugar. Dark brown sugar aids in a better depth of flavor, and also a darker color. Light brown sugar can also be used, but the caramels will be lighter in color.
- Corn syrup. Just a small amount is used to help the sugar dissolve and also prevent burning.
- Sweetened condensed milk. Half of a standard can is used. This helps to create an ultra-chewy caramel and also helps to prevent burning.
- Bourbon. I specifically used Elijah Craig for this recipe as it lends well to baking recipes!
- Vanilla. I find that vanilla bean paste rather than vanilla extract allows the flavor to come through best.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use your favorite type of bourbon for this recipe.
- Swap the bourbon for rum, which lends to a butter rum flavor!
- Freeze the caramels after they've been cut and dip them in dark chocolate for bourbon chocolate caramels.
How to Make This Recipe
Hot tip! Before beginning, line the loaf pan completely with parchment paper. Once the caramel has been cooked, it needs to be poured into the pan immediately so the pan must be ready.
One: Melt the butter in a medium saucepan over medium-low heat.
Two: Add the dark brown sugar and corn syrup and stir until the sugar granules are fully dissolved.
Three: Cook until bubbles begin to form, stirring constantly.
Four: Add the sweetened condensed milk and stir until combined. Increase the heat to medium.
Five: Allow the mixture to bubble (stirring) until it reaches 250℉ on a candy thermometer.
Six: Remove the pot from the heat and stir in the bourbon and vanilla.
Seven: Pour the caramel into the prepared loaf pan. Stand at room temperature for five minutes.
Eight: Top generously with flaky sea salt, then refrigerate (uncovered) for one hour before slicing.
Hot tip! Use a long, sharp knife with a thin blade to cut. Immediately separate the caramels so they don't stick back together, then wrap them up in your preferred wrapping paper ( cut into 4x4" squares).
Expert Tips
- Used a heavy-bottomed pot for best results.
- Stir the caramel almost constantly during the process.
- Take care not to let the steam burn your hand. Wear an oven mitt, if desired.
- Refrigerate the caramels prior to cutting.
- Once each line is cut, separate the caramels immediately to prevent them from melding back together.
- If sticking occurs, coat the blade of the knife with neutral oil in between cuts.
Wrapping Soft and Chewy Caramels
Wax paper is the easiest and most readily accessible material to use to wrap the caramels. Parchment paper also works, but can be more difficult to twist.
If desired, use clear (or colored) cellophane. Whichever material being used should be cut into 4x4" squares for best results.
Salted Caramel Whiskey Sauce Variation
To make this into a drizzling sauce, rather than a harder, chewy caramel, simply follow all the same recipe instructions up to the boiling point temperature.
For a caramel whiskey sauce, only cook the caramel to 225℉. Then, use it to drizzle over ice cream or your desired recipe.
Store in a sealed container for up to one month and very gently reheat on the stovetop or in the microwave. Don't allow the mixture to boil, or else you'll cook out the bourbon.
Recipe FAQs
If the caramels are rock solid, this means that the caramel was overcooked to too high of a temperature.
You could try adding the caramel back into a pot and adding roughly ¼ cup of heavy whipping cream until combined to bring it back to life, but there are no guarantees.
Yes! Simply freeze the wrapped caramels in an airtight container or zip-top bag and freeze for up to six months. Thaw in the fridge or at room temperature before enjoying.
For accurate results, a candy thermometer should be used. However, you can also drop a small spoonful of caramel into ice-cold water, which seized up the caramel immediately.
From there, eat the caramel to test for chewiness level. Continue cooking if it's too soft or doesn't set up.
Storage
Store the wrapped caramels in a sealed container at room temperature for two weeks, in the fridge for one month, or in the freezer for up to six months.
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
Salted Bourbon Caramels
Equipment
- Medium saucepan
- Rubber spatula
- cellophane or wax paper
Ingredients
- ½ cup unsalted butter cut into tablespoon pieces
- 1 cup + 2 tablespoons dark brown sugar
- ½ cup light corn syrup
- 7 oz sweetened condensed milk half of a standard can
- 2 teaspoons vanilla paste or extract
- 1.5-2 oz bourbon whiskey
- 2 teaspoons flaky sea salt for topping
Instructions
- Grease and line a standard loaf pan with two strips of parchment paper to cover the bottom and sides.
- In a medium-sized saucepan over medium-low heat, melt the butter.½ cup unsalted butter
- Add the brown sugar and corn syrup and cook until dissolved. Stir occasionally.1 cup + 2 tablespoons dark brown sugar, ½ cup light corn syrup
- Stir in the sweetened condensed milk and increase the heat to medium.7 oz sweetened condensed milk
- Stir constantly until the mixture reaches 250F on a candy or digital thermometer.
- Remove the caramel from the heat and stir in the vanilla and whiskey until fully combined.2 teaspoons vanilla paste or extract, 1.5-2 oz bourbon whiskey
- Note: the caramel will bubble up and steam at this point.
- Pour the caramel into the prepared loaf pan and rest for 5 minutes, then sprinkle the flaky sea salt generously over the top.2 teaspoons flaky sea salt
- Refrigerate uncovered for one hour.
- Use the parchment paper to remove the caramels and place on a cutting board.
- Using a large, sharp, thin knife to cut the caramels into desired shapes.
- Note: Separate each piece immediately after cutting or else they will meld back together.
- Wrap each caramel in 4x4" squares of wax paper, parchment paper, or cellophane.
Notes
- Used a heavy-bottomed pot for best results.
- Take care not to let the steam burn your hand. Wear an oven mitt, if desired.
- Once each line is cut, separate the caramels immediately to prevent them from melding back together.
- If sticking occurs, coat the blade of the knife with neutral oil in between cuts.
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