Sweet Heat: Fireball Whiskey Caramels You’ll Crave All Year
There’s nothing quite like homemade caramel—rich, buttery, and perfectly chewy. But when you add a splash of cinnamon whiskey? It becomes next-level. Fireball Whiskey Caramels are the grown-up treat you didn’t know you needed: sweet with a bold kick of cinnamon warmth, ideal for gifting, snacking, or savoring quietly with your favorite bourbon on the side.
Whether you’re making holiday gifts, prepping party favors, or just indulging your inner candy-maker, these caramels are a guaranteed crowd-pleaser. The recipe uses straightforward pantry staples and no complicated equipment—just a heavy-bottomed pot, a candy thermometer, and a little patience.
What Makes These Caramels Special?
Caramels are all about that delicate balance of sugar, fat, and heat. The addition of Fireball whiskey doesn’t just infuse a unique cinnamon spice—it also adds depth and a subtle adult twist that pairs beautifully with the rich brown sugar base. It’s the perfect harmony of spicy and sweet.
If you’ve never made candy before, don’t be intimidated. This recipe walks you through each step to ensure perfect results every time.
Ingredients You’ll Need
16 oz brown sugar (1-pound box or about 2¼ packed cups)
1 (14 oz) can sweetened condensed milk
1 cup corn syrup – Helps prevent crystallization and keeps caramels smooth
1 cup butter – Unsalted is preferred
½ teaspoon salt
½ cup Fireball cinnamon whiskey
1 teaspoon vanilla extract
Pro Tip: Always use a reliable candy thermometer—this recipe depends on hitting that exact “firm ball” stage of 246°F for perfect chewiness.
Step-by-Step Instructions
1. Prepare Your Pan
Line a 9×9-inch dish with parchment paper, leaving enough overhang on the sides so you can easily lift the caramel out once it’s set.
2. Combine the Ingredients
In a large 3-quart saucepan, combine:
Butter
Brown sugar
Corn syrup
Sweetened condensed milk
Fireball whiskey
Salt
Set the pan over medium heat, and stir occasionally until everything is melted and well combined.
3. Cook Without Stirring
Once the mixture begins to bubble, stop stirring. Attach your candy thermometer and let the mixture cook undisturbed until it reaches 246°F (firm ball stage). This will take around 10–15 minutes. Keep a close eye on the temperature—resist the urge to stir!
You’ll notice the mixture darkening and thickening. That’s exactly what you want.
4. Add Vanilla
Once the temperature hits 246°F, immediately remove the saucepan from the heat and stir in the vanilla extract. The bubbling will intensify for a moment—just keep stirring gently until it settles.
5. Pour and Cool
Carefully pour the hot caramel into your prepared pan. Use a spatula to smooth the top if needed. Let it cool at room temperature for 2 to 4 hours, or until completely set and firm.
Finishing Touches
Once the caramel is firm, lift it out of the pan using the parchment paper. Use a buttered knife or pizza cutter to slice it into 1-inch squares. Wrap each caramel in wax paper or parchment paper to prevent sticking.
These caramels will stay fresh at room temperature for up to 2 weeks—if they last that long!
Tips & Variations
Want more kick? Add a full teaspoon of cinnamon or a splash of extra Fireball for a spicier caramel.
Chocolate Drizzle: Melt dark chocolate and drizzle over cut caramels for a fancy finish.
Salted Top: Before cooling, sprinkle the surface with flaky sea salt for that sweet-salty contrast.
Gift Idea: Wrap caramels in festive wrappers or cellophane bags for perfect holiday gifts or party favors.
Final Thoughts
These Fireball Whiskey Caramels are more than just candy—they’re a conversation starter, a luxurious treat, and a guaranteed way to impress. The cinnamon-spice flavor adds warmth that’s perfect for fall and winter, but let’s be honest: they’re delicious year-round.
So grab your saucepan, candy thermometer, and a splash of whiskey. It’s time to make your kitchen smell like a caramel wonderland.