Salted Scotch Whiskey Caramels

By Ross Sveback, May 6, 2013

20130505_182302With Father’s Day approaching, I wanted to try and create manly meals to satisfy a manly palate. These caramels are infused with Scotch and vanilla bean and are a little time consuming, which is why you make them for special occasions. The only problem is, it’s hard to not stop eating them….

2 c. heavy cream
10 tbsp. unsalted butter
2 tsp. salt
1 c. Scotch Whisky
1 tbsp. vanilla bean paste
3 c. sugar
1/2 c. corn syrup
1/2 c. water
Fleur de Sel for garnish

Prepare a 9X13 pan with butter and line with parchment over the longer sides to ensure easy release.

Place heavy cream, butter, salt and whisky into a saucepan and bring to boil, remove from heat and add vanilla bean paste – set aside.

In a 4 qt. saucepan add sugar, corn syrup and water over medium heat – do not stir at all. STAY BY YOUR COOKTOP! Once mixture begins to turn color, you will also begin to smell it – this should take around ten minutes, you will then take the handle of the pan and begin to swirl the mixture until it begins to turn amber in color.

Remove from the heat and slowly pour in cream mixture a little at a time, stirring with a whisk (be careful about the steam being released) then place back onto stovetop and SLOWLY whisk to combine – stopping if mixture begins to boil up toward top of pan. This is merely to ensure the mixture is mixed together. Place candy thermometer into pan and cook over medium heat for ten minutes, then turn heat up to medium high and boil until thermometer registers soft boil. At this point, it will be making a thick, gloppy sound. Pout into prepared pan and after two minutes, sprinkle with Fleur de Sel. Allow caramels to set for 2-3 hours, then remove from pan, cut into desired shapes and wrap in wax paper. Enjoy!

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