Fireball Cinnamon Whiskey Caramels
Fireball Cinnamon Whiskey Caramels take classic buttery homemade caramel and give it a warm cinnamon-whiskey kick. They’re soft, chewy, rich, and loaded with deep brown sugar flavor, making them a great addition to a holiday candy tray or an easy homemade gift.
The key to getting the right caramel texture is temperature. Cooking the mixture to 246°F brings it into the firm-ball stage, where the finished candy will hold its shape while remaining pleasantly chewy. A reliable candy thermometer is worth using here rather than trying to judge the caramel by color alone.
Fireball adds its familiar cinnamon flavor directly to the caramel as it cooks. The whiskey works especially well with brown sugar, butter, and vanilla, creating a deeper flavor than traditional vanilla caramels without overpowering the candy.
Once cooled, cut the caramel into individual squares and wrap each piece in wax paper or parchment. They store well at room temperature and are easy to make ahead for parties, cookouts, holidays, or whenever you want something sweet with a little Smoking Swines attitude.
Ingredients
- 16 oz brown sugar, approximately 2 1/4 packed cups
- 1 (14-ounce) can sweetened condensed milk
- 1 cup light corn syrup
- 1 cup unsalted butter
- 0.5 tsp salt
- 5 tbsp plus 1 teaspoon Fireball Cinnamon Whisky
- 1 tsp vanilla extract
Instructions
- Line a 9x9-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the caramel out later. Lightly butter or grease the parchment if desired.
- Add the butter, brown sugar, corn syrup, sweetened condensed milk, Fireball, and salt to a heavy-bottomed 3-quart saucepan.
- Heat the mixture over medium heat until it reaches a steady boil.
- Continue cooking while closely monitoring the temperature with a candy thermometer. Avoid unnecessary stirring once the mixture is boiling.
- Cook until the caramel reaches 246°F, the firm-ball stage. Depending on your stove and saucepan, this will generally take about 10–15 minutes after the mixture begins boiling.
- Remove the saucepan from the heat as soon as it reaches 246°F.
- Add the vanilla extract and carefully stir until completely incorporated and the vigorous bubbling begins to settle, about 1 minute.
- Pour the hot caramel immediately into the prepared 9x9-inch dish and spread it evenly if necessary.
- Allow the caramel to cool completely at room temperature for 2–4 hours, or until firm enough to cut.
- Lift the caramel from the pan using the parchment paper.
- Lightly butter a sharp knife and cut the slab into approximately 1-inch squares.
- Wrap each caramel individually in wax paper or small pieces of parchment paper.
- Store the wrapped caramels in an airtight container at room temperature.