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Fireball Whiskey Caramels

Fireball Whiskey Caramels with a Cinnamon Kick You'll Love

Indulge in these homemade Fireball Whiskey Caramels that combine rich caramel with a spiced cinnamon kick, perfect for savoring or gifting.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 3 hours
Total Time 3 hours 30 minutes
Servings: 16 caramels
Course: Dessert
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Caramel Base
  • 1 cup Brown Sugar Use coconut sugar for a deeper taste.
  • 1 can Sweetened Condensed Milk No direct substitutes recommended.
  • 1/4 cup Corn Syrup Light or dark corn syrup works well.
  • 1/2 cup Butter Unsalted preferred for flavor control.
  • 1/4 teaspoon Salt Use kosher or sea salt.
For the Flavor
  • 1/2 cup Fireball Whiskey Can be substituted with regular whiskey and a pinch of cinnamon.
  • 1 teaspoon Vanilla Opt for vanilla bean for a more robust taste.

Equipment

  • 3-quart saucepan
  • 9x9 or 8x8 baking pan
  • Candy thermometer
  • Butter Knife

Method
 

Step-by-Step Instructions
  1. Prepare by lining a 9x9 or 8x8 baking pan with parchment paper.
  2. In a heavy-bottomed saucepan, combine unsalted butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt, stirring until well incorporated.
  3. Cook over medium heat without stirring until the mixture reaches a rolling boil, monitoring closely for about 10-15 minutes.
  4. Remove from heat and stir in vanilla extract until smooth.
  5. Pour the mixture into the prepared baking pan and let cool undisturbed at room temperature for 2 to 4 hours.
  6. Cut the cooled caramels into squares and wrap each piece in wax paper.

Notes

Pre-measure ingredients for easier preparation. Use a heavy-bottomed pot to prevent scorching.