Jameson Caramel Candies

These are a pain in the butt to make, but if you stick to this recipe, you will be thanking yourself and enjoying one of the best homemade caramel candies you will make. You won't even want to give them to your friends.

I promise.

Makes: 30-40 Small Candies

Takes: 4-5 hours (with cooling time)

Difficulty: 5-7 hours

*I unfortunately don't have any photos with this recipe yet because I didn't think I would be posting this recipe, but people loved this bake. So, I promise I will re-bake and add the photos soon*

Prep:

Place a piece of parchment paper into the bottom of a 9 inch by 12 inch baking pan.

Preheat the oven to 325 degrees F (160 degrees C).

Ingredients:

Cookie Bottom

- 1 cup unsalted butter - at room temperature

- 1/2 cup granulated sugar

- 1 teaspoon vanilla extract

- A large pinch of salt

- 2 1/4 cup all purpose flour

- 1/2 cup optional fillings (peanuts or pretzels) - add more if you want

Caramel

- 1 cup unsalted butter

- 1 cup granulated sugar

- 4 tablespoons honey

- 800 grams Sweetened Condenses Milk

- 1/4 cup Jameson Whiskey

- 1 1/2 teaspoon vanilla extract

Chocolate Topping

- 200 grams dark chocolate - 70% or darker

- 1 teaspoon honey

- 6 tablespoons unsalted butter

- Coarse Salt

Instructions:

- Step 1 - Start the Cookie Bottom

Cream together the 1 cup of unsalted butter and the 1/2 cup of sugar until creamy - about 3-5 minutes.

Step 2 - Add Salt and Vanilla

Add the large pinch of salt and the 1 teaspoon vanilla extract to the butter and sugar and mix until just combined.

- Step 3 - Add Flour

Add the flour into the batter and mix until almost completely combined.

Use your hands to continue to mix in the remaining flour into the batter until all the flour has been incorporated.

- Step 4 - Bake Cookie Bottom

Scrape the cookie batter into the bottom of the prepared baking dish and press the cookie down until compact and is even across the entire baking dish.

If you are using optional fillings, press them into the dough now.

Bake the cookie bottom in the preheated oven for about 20-30 minutes - Start with the lower time and add 2 minutes at a time after the initial bake until the top is an extremely light golden brown color.

- Step 5 - Cool Completely

Once the cookie has baked, place the baking dish on the counter to cool completely.

Do not take the cookie out of the baking dish, leave it in there to cool completely.

- Step 6 - Start Caramel

Once the cookie has completely cooled, you can start the caramel.

In a medium sauce pan, place 1 cup of unsalted butter, 1 cup of granulated sugar, 4 tablespoons of honey, and 800 grams of Sweetened Condenses Milk and bring to a boil on medium high heat stirring constantly - this can take some time.

Once the caramel has reached the boiling point, turn the heat to medium or medium low - still stirring constantly - and simmer for 20-30 minutes.

The caramel should reach a pretty caramelized light(ish) brown color.

If you do not boil it for long enough, it will not set once you pour it over the caramel, so good luck.

- Step 7 - Add Layer Two

Once the caramel has reached the correct color, bring it off the heat and add in the 1/4 cup Jameson Whiskey and 1 1/2 teaspoons vanilla extract.

The caramel will bubble up a lot, just keep mixing and try not to let it touch your hand - it hurts a lot.

Once the caramel has stopped bubbling pour the mixture over the baked and cooled cookie.

Smooth the caramel out until it is flat and even.

Place in the fridge or in a cold place until set - about 4 hours or overnight.

- Step 8 - Make Chocolate Topping

Once the Caramel has set, you can start your chocolate topping.

In a double boiler (or a glass bowl over a pot with simmering water - remember, don't let the glass bowl touch the water) add the 200 grams of dark chocolate (darker the better with the sweet caramel), 1 teaspoon of honey, and 6 tablespoons of unsalted butter.

Mix the ingredients until completely melted.

Once melted, pull the chocolate off the double boiler and mix until the chocolate is no longer hot to the touch.

- Step 9 - Add Layer 3

Pour the chocolate over the completely cooled caramel and spread out evenly.

Step 10 - Finishing Touches

Let the chocolate cool until it is just slightly sticky to the touch.

If you would rather not add the salt because you believe it might be too salty, you can add the salt on after you cup the candies apart, but it will not stick as well to the top of the chocolate.

Sprinkle a generous amount of flaky salt over the chocolate and let the chocolate set completely.

- Step 11 - Cut and Serve

Using a sharp knife, cut through all the layers and cut the candies into your preferred size.

I like little bite sizes because I feel like I can eat more.

Be sure to clean your knife often to make cutting through the caramel easier.

That is it! Enjoy these tasty candies because you earned it!