Homemade Fireball Whiskey Caramels Recipe

Introduction

These Homemade Fireball Whiskey Caramels offer a perfect balance of sweet, buttery richness with a warm cinnamon kick from the whiskey. They’re a delightful treat for any occasion and surprisingly easy to make at home.

Ingredients

• 16 ounces brown sugar (about 2¼ packed cups or one 1-pound box)
• 14-ounce can sweetened condensed milk
• 1 cup corn syrup
• 1 cup butter
• ½ teaspoon salt
• ⅓ cup Fireball whiskey
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Line a 9×9 or 8×8 baking pan with parchment paper, making sure the edges extend over the sides for easy removal. Set aside.
2. Step 2: In a 3-quart heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt.
3. Step 3: Bring the mixture to a boil over medium heat. Cook without stirring until the temperature reaches 246°F (firm ball stage) on a candy thermometer, about 10–15 minutes. The mixture will darken as it cooks. If using a standard saucepan, keep the heat lower and gently swirl the pan occasionally.
4. Step 4: Remove the pan from heat once it reaches 246°F. Stir in the vanilla extract until the caramel is smooth and no longer bubbling, which should take under a minute.
5. Step 5: Pour the hot caramel into the prepared pan and smooth the surface.
6. Step 6: Let the caramel cool completely at room temperature without disturbance, about 2 to 4 hours for a smooth surface.
7. Step 7: Once cooled, use a buttered knife to cut into one-inch squares. Mark with a ruler beforehand to keep pieces uniform. Wrap each piece in wax paper to prevent sticking.

Tips & Variations

• For a non-alcoholic version, substitute the Fireball whiskey with an equal amount of apple cider or a cinnamon syrup.
• Using a heavy-bottomed pan helps prevent burning and promotes even cooking.
• Wrap individual caramels in wax paper to keep them fresh and prevent sticking.
• If you don’t have a candy thermometer, test the caramel by dropping a bit into cold water; it should form a firm ball when ready.

Storage

Store wrapped caramels in an airtight container at room temperature for up to two weeks. Keep them away from heat and humidity to prevent melting or sticking. To enjoy, allow them to come to room temperature if chilled. Reheating is not necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of whiskey instead of Fireball?

Yes, you can substitute Fireball with any cinnamon-flavored whiskey or your favorite whiskey to adjust the flavor. Keep in mind the spicy cinnamon profile is a key feature of this recipe.

What if I don’t have a candy thermometer?

You can use the cold water test: drop a small amount of the hot caramel into a bowl of cold water. If it forms a firm but pliable ball, it has reached the firm ball stage and is ready.

Homemade Fireball Whiskey Caramels Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

Enjoy rich, homemade Fireball Whiskey Caramels that combine the sweetness of brown sugar and creamy condensed milk with the spicy warmth of Fireball cinnamon whiskey. These soft, melt-in-your-mouth caramels are perfect for gifting or indulging yourself with a boozy twist on a classic treat.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 25 minutes
• Yield: Approximately 64 one-inch caramel squares 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Ingredients

• 16 ounces brown sugar (use a one-pound box or 2¼ packed cups)
• 14 ounce can sweetened condensed milk
• 1 cup corn syrup
• 1 cup butter
• ½ teaspoon salt
• ⅓ cup Fireball whiskey
• 1 teaspoon vanilla extract

Instructions

1. Prepare the pan. Line a 9×9 or 8×8 baking pan with parchment paper, ensuring the edges extend slightly over the sides for easy removal. Set aside.
2. Combine the ingredients. In a 3-quart, heavy-bottomed saucepan, place the butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt.
3. Cook the mixture. Bring the mixture to a boil over medium heat. Allow it to cook without stirring until a candy thermometer reads 246°F (firm ball stage). This cooking stage will take about 10-15 minutes, and you’ll notice the mixture darkening as it cooks. If using a stainless steel pan, keep the heat lower and swirl the pan occasionally to avoid burning.
4. Add vanilla. Once the mixture reaches 246°F, promptly remove it from the heat. Add the vanilla extract and stir until the caramel is smooth and no longer bubbling—this should take less than a minute.
5. Pour. Immediately pour the hot caramel into the prepared baking pan, smoothing it out evenly.
6. Let it cool. Allow the caramel to cool completely at room temperature without disturbing it. This takes about 2 to 4 hours and ensures a smooth surface.
7. Cut and wrap. Once cooled, use a buttered knife to cut the caramel into one-inch squares. For uniform pieces, lightly mark the caramel beforehand with a ruler. Wrap each piece in wax paper to prevent sticking. Store at room temperature for up to two weeks.

Notes

• Use a candy thermometer for precise temperature control to achieve the perfect caramel texture.
• Swirling the pan gently instead of stirring prevents crystallization and burning.
• Wrapping caramels individually in wax paper helps keep them fresh and prevents sticking.
• Store caramels in an airtight container at room temperature, avoiding humid or warm environments.
• The use of Fireball whiskey adds a unique cinnamon flavor and slight kick; substitute with other cinnamon whiskies or flavored spirits if desired.

Keywords: Fireball whiskey caramels, homemade caramels, cinnamon whiskey candy, easy caramel recipe, boozy caramels, sweet treats