Chewy Salted Whisky Caramels

One of the best sweet & salty flavors of fall is caramel, and what better way to enjoy it than by making these homemade salted whisky caramels? These chewy bits of nutty caramel topped with flaky sea salt are the perfect sweet treat to snack on or use as toppings for cookies, cupcakes, and more. The whisky is optional, but adds an extra warm hint of flavor - use your favorite kind for a fun, signature flavor!

For more sweet & salty caramel recipes, try Tahini Caramel Millionaire's Shortbread, Caramel S'mores Rice Krispie Treats, Homemade Twix Bars, and Homemade Samoa Bars.

Why you'll love these chewy salted whisky caramels

• Sweet and Salty Flavor: The best caramels taste both sweet and salty, and these whisky caramels have the perfect balance!
• Smooth, Chewy Texture: No one likes biting into a hard piece of caramel–this recipe makes such chewy, smooth caramels that you'll have a hard time eating just one!
• One-Pot Recipe: These salted whisky caramels are prepared in just one pot over the stove, making for a super easy process and clean-up!

Ingredient Notes

• Whisky: The whisky is optional - use your favorite bourbon for a signature flavor, or leave it out entirely if desired.
• Sweetened Condensed Milk: You'll need about half of a can of high quality sweetened condensed milk.
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Brown Sugar: Use high quality light or dark brown sugar.
• Light Corn Syrup: Light corn syrup is essential to achieving the right consistency of the caramel. 
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this chewy salted whisky caramel recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Brown the butter. In a medium saucepan (I would use at least a 3-quart saucepan), heat butter over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. The butter will be ready once it turns a dark, warm golden brown and the fat solids have darkened and settled at the bottom of the pan. 

STEP 2: Add brown sugar. Mix sugar, ½ cup light corn syrup, and ½ teaspoon salt into the brown butter, and whisk until fully combined.

STEP 3: Add condensed milk. To the sugar mixture, mix in the sweetened condensed milk, and stir frequently as it comes to a boil, about 2 minutes. Once it reaches 250 degrees F (test with a digital or candy thermometer), continue cooking for 3 more minutes. Your caramel should be a deep amber color.

STEP 4: Add whisky and vanilla. Remove the pan from heat and stir in the whisky and vanilla.

STEP 5: Pour and set. Pour caramel into a loaf pan or small square pan prepared with parchment or wax paper, tap it a few times on the counter to release any air bubbles, and allow to set for one hour at room temperature. 

STEP 6: Chill and cut. Sprinkle a couple teaspoons of flaky sea salt on top, then place in the fridge to chill for at least one hour. Use a sharp knife to cut the whisky caramels into small squares or rectangles and enjoy!

Expert Baking Tips

• Tap the pan on the counter. Once you pour the caramel into the pan, tap it on the counter to release air bubbles. 
• Rub butter on your knife before cutting the caramels. To prevent your knife from sticking to the caramels, rub it with a small amount of butter. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x