Ingredients
5 tbsp butter
1 cup whipping cream
¼ cup honey-flavored whiskey
1 tsp vanilla
¼ tsp kosher salt
1 ½ cup sugar
¼ cup light corn syrup
¼ cup water
1 tbsp coarse sea salt
Preparation
Line 9-inch square pan with parchment paper; spray with cooking spray.
In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and salt to boiling, stirring frequently. Remove from heat; set aside.
In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR.
Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
When sugar mixture reaches 310°F, add cream mixture. Beating with whisk, cook until thermometer reads 248°F.
Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.
Cut into squares; wrap individually in parchment paper.
