Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 cup apple cider
- 1/4 cup Fireball Cinnamon Whisky
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon apple pie spice
Instructions
- Step 1: Butter an 8×8 inch baking dish and set aside.
- Step 2: In a heavy-bottomed saucepan over medium heat, melt the butter. Add the sugar, heavy cream, apple cider, and Fireball Whisky. Stir constantly until the sugar is dissolved.
- Step 3: Insert a candy thermometer into the saucepan and continue cooking, stirring occasionally, until the mixture reaches 245°F (firm-ball stage). This will take approximately 20-30 minutes.
- Step 4: Remove from heat and stir in the sea salt, cinnamon, and apple pie spice.
- Step 5: Pour the caramel mixture into the prepared baking dish and let cool completely at room temperature. This may take several hours.
- Step 6: Once the caramels are firm, cut them into squares. Wrap individually in wax paper. Store in an airtight container at room temperature.
Notes
- To prevent sticking, lightly dust the wax paper with powdered sugar before wrapping the caramels.
- If your caramels become too firm, microwave them in 5-second intervals to soften slightly before serving.
- A sprinkle of flaky sea salt on top of each caramel square elevates the sweet and spicy flavor beautifully.
- Keep a close eye on the candy thermometer, as caramel can go from perfect to burnt very quickly in the final minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American