Marisa Chafetz / Supercall

Bourbon • Sweet
Salted Whiskey Caramels

We love boozing up desserts, whether we’re spiking an already decadent milkshake or adding spirits to celebration-ready cakes. So we decided to add the Supercall touch to one of our favorite sweet treats, salted caramels. The best part about these little candies is they don’t require any baking—you simply make the caramel in a saucepan, stir in the booze and and wait for them to set. A sprinkling of Maldon Sea Salt gives them a savory note that’s absolutely irresistible. We understand if you want to keep the whole tray for yourself; but if you cut them into squares, wrap them in wax paper, and toss them in a bag tied with a pretty bow, you have a really beautiful gift that doesn’t require a ton of time or a big wad of cash. If bourbon isn’t your thing, swap in rye for a spicier take or dark rum for a tropical twist.

The Essentials

Heavy Cream
The Details
Contributed by


5 tbsp Butter
1 Cup heavy cream
.25 Cup Bourbon
1 tsp vanilla
1.5 cups Sugar
.25 Cup corn syrup
.25 Cup Water
.25 tsp Maldon Sea Salt


  • Line a 9-inch square baking pan with parchment paper, leaving some extra on all ends to drape over the sides. Coat the paper lightly with cooking spray.
  • In a 1-quart saucepan, bring butter, cream and vanilla to a boil, stirring frequently. Remove from heat and set aside.
  • Add sugar, corn syrup and water to a 3-quart saucepan, and bring to a boil over medium high heat. Do not stir. Boil until the sugar turns golden brown and a candy thermometer reads 310 degrees.
  • Lower the heat to medium-low and add the cream mixture, carefully as it will bubble. Whisk until the thermometer reads 248 degrees.
  • Remove pan from heat and stir in bourbon and sea salt.
  • Pour caramel into the parchment paper-lined pan and allow to cool for 10 minutes.
  • Sprinkle with sea salt.
  • After the caramel has cooled completely, cut into 1-inch squares. Wrap individually in parchment or wax paper for gifting (if you can resist eating them all).