Salted Whiskey Caramels

• 5 tablespoons butter
• 1 cup heavy whipping cream
• 2 ounces (1/4 cup) whiskey, such as Jack Daniel's or other brand
• 1 teaspoon vanilla
• 1 tablespoon and 1/4 teaspoon kosher (coarse) salt, divided
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water

1. LINE a 9-inch-square pan with parchment or wax paper, allowing paper to drape over two sides to create a sling that will help remove caramels later. Spray paper lightly with cooking spray.
2. BRING butter, heavy whipping cream, whiskey, vanilla and 1/4 teaspoon salt to a boil in a 1-quart saucepan, stirring frequently. Remove from heat; set aside.
3. MIX sugar, corn syrup and water in a 3-quart saucepan. Bring to a boil over medium-high heat. Do not stir. Boil until sugar turns a warm golden brown.
4. WHEN sugar mixture reaches 310 degrees on a candy thermometer, turn off heat and slowly add cream mixture. Be careful; it will bubble up violently. Cook over medium-low heat for about 10 minutes, stirring constantly until the mixture reaches 248 degrees. Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely.
5. CUT into squares; wrap individually in parchment paper.

butter, heavy whipping cream, whiskey, vanilla, kosher, sugar, light corn syrup, water

Taken from www.epicurious.com/recipes/member/views/salted-whiskey-caramels-52986971 (may not work)