Whiskey Caramels

Another whiskey recipe. 
I love caramel. I have been known to eat an entire pan/box/jar of caramel in one sitting. (If only there was a caramel eating contest.) These caramels were amazing. They were soft and chewy with out sticking in your teeth, and had just a hint of whiskey. (In the photo they look a little grainy, but they were actually silky smooth.)

Whiskey Caramels
1 cup light corn syrup
1/2 can sweetened condensed milk
3/4 cups milk
1/2 cup heavy cream
1 stick butter
2 cups sugar
1/4 cup plus 2 tsp Honey Whiskey
Sea salt

Butter a 8x8 inch pan.

In a large saucepan, combine corn syrup, condensed milk, milk, heavy cream, butter, sugar, and whiskey. Place over medium heat and stir occasionally until mixture comes to a boil. If sugar crystals are present on the side of the pan, wash down with a wet pastry brush.

Stirring constantly, cook to 250 degrees. Remove from heat and stir in 2 tsp whiskey. Pour without scraping into the prepared pan. Let stand for 10 minutes, then sprinkle with sea salt. Cool at room temperature overnight.

Tollhouse Pie

Hope everyone had a good St. Patrick's Day. I don't really have any Saint Patrick's recipes, but I do have a few good recipes for your leftover Irish Whiskey. 

I have been making Tollhouse Pie (A gooey chocolate chip cookie in pie form.) for years. This recipe from Baked is almost identical to my recipe, except with the addition of Whiskey. As a non-drinker I can say there is no taste of Whiskey in the pie, it just adds a little something extra to the overall flavor.  I love it served warm with a scoop of vanilla ice cream, but it's delicious straight out of the refrigerator the next day too.

Tollhouse Pie
From Baked

9" pie crust (recipe follows)
1/2 cup flour
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
2 eggs
3/4 cup unsalted butter, softened, cut in cubes
1 tbs whiskey
1/2 cup walnuts
1 1/4 cups semisweet chocolate chips


Preheat oven to 350 degrees, with a cookie sheet inside.

In a medium bowl, whisk flour and sugars until combined. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high until foamy, about 3 minutes. Remove whisk attachment and add the paddle attachment. With the mixer on low gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape the bowl and add the butter. Beat on high until the mixture is combined. Scrape the bowl, add the whiskey, and beat on high for 1 minute.

Fold in the walnuts and 3/4 cup chocolate chips into the filling.

Pour the filling into the pie shell, and spread evenly. Sprinkle the remaining chocolate chips on the top of the pie.

Bake for 25 minutes, then cover the edges of the crust with aluminum foil and bake for another 25 minutes. 

Pie Crust
Martha Stewart

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed

In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining, 10 pulses. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour