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.