Since I bought a whole bottle of Jameson for a certain irish carbomb cupcake recipe, I’ve been wondering what else I could use it for.
Luckily, I came across a great recipe for irish whiskey caramels.
Unluckily, I failed. Apparently, I let the caramel get too hot when you take my elevation in Wyoming into consideration. Oops!!
The ingredients for the cream mixture.
The first caramelization of the sugar.
Cooking the caramel after combining the sugar and cream mixtures.
I cooked the caramels to 248 degrees like the recipe said, but apparently the temperature can be finicky depending on your kitchen.
So I ended up with an 8×8 inch hardened caramel. Doh!
They aren’t bad as hard caramels, but what am I supposed to do with an 8×8 inch rock hard brick of caramel??
Maybe you’ll have better luck!!
Filed under: indulgences