These chewy salted whisky caramels are such a special holiday treat! The best part about these rich confections is that kick of whisky in every bite. Make a double batch and give them away to friends and family as a thoughtful gift made from scratch :).
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.
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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.
Recipe FAQs
Yes! If you'd prefer to make these alcohol-free, you can omit the whisky.
No need to run to the store or check the back corners of your pantry - there is no cream of tartar in this caramel recipe! The corn syrup is what keeps the sugar from crystalizing.
These homemade caramels can be wrapped or stored in an airtight container in the fridge for 2-3 weeks, or for 3-5 months in the freezer.
Baking in Grams
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
Other caramel recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Chewy Salted Whisky Caramels
Ingredients
- 140 g (10 tablespoon) unsalted butter
- 213 g (1 cup) brown sugar
- 156 g (½ cup) light corn syrup
- ½ teaspoon fine sea salt
- 7 oz sweetened condensed milk
- 2 oz whisky
- 1 tablespoon vanilla extract
- Flaky sea salt for topping
Instructions
- Line a 9x5 loaf pan with parchment paper.
- Brown the butter: In a medium saucepan, add the butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan.
- To the brown butter, add the brown sugar, light corn syrup, and sea salt, and stir until fully combined, about 2 minutes.
- Mix in the sweetened condensed milk, and stir frequently as it comes to a boil. Once it reaches 250 degrees F, continue cooking for 3 more minutes.
- Remove the pan from heat and stir in the whisky and vanilla.
- Pour the caramel into the pan, tap it a few times on the counter to release any air bubbles, and allow to set for one hour at room temperature.
- Sprinkle the 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!
Notes
- 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.
Dawn says
Saved this when it popped up on my FB feed finally got around to making them tonight. Amazing. Made it for my husbands Bourbon night meeting with the featured bourbon of the evening. Not sure if these will make it might have to make another batch!! Was nervous about making this but with the instructions and pics was easy!
Jobeana Perisa says
This recipe is simple to follow, and turned out perfect! My son and I just finished making them and they are a must try!!! LOVE the flavor, texture and look.
Mary says
These look amazing! One place says “Continue cooking for 5 more minutes” and the recipe card says 3 minutes. Which is correct? Thank you!
Sloane says
Thank you for catching that! It should be 3 minutes. Would love to hear how they turn out if you try the recipe!