There’s something truly magical about the combination of creamy caramel and the warm cinnamon kick of Fireball whiskey.

These Fireball Caramels are rich, buttery, perfectly chewy, and have just the right touch of spice to make every bite exciting.

Why You’ll Love This Recipe

A grown-up twist on classic caramels with a hint of cinnamon warmth.

Perfect texture – soft, chewy, and never grainy.

Crowd-pleasing – great for gifts, parties, or cozy nights in.

Make-ahead friendly – stores beautifully for up to two weeks.

Smells amazing while cooking – your kitchen will thank you!

What You’ll Need (Ingredient Highlights)

Brown sugar – Rich, deep sweetness forms the caramel base.

Sweetened condensed milk – Adds creamy smoothness.

Corn syrup – Helps prevent crystallization for perfect texture.

Butter – For richness and shine.

Fireball whiskey – Infuses a spicy cinnamon kick.

Salt – Balances the sweetness.

Vanilla extract – Adds warmth and depth.

Pro Tips Before You Start

Use a candy thermometer – Accuracy is key to the perfect caramel texture.

Heavy-bottomed saucepan – Prevents scorching and ensures even heat.

Avoid stirring once it boils – Stirring can cause crystallization.

Prep your pan first – Caramel moves fast, so be ready.

Cut with a buttered knife – Keeps the pieces clean and even.

How to Make Fireball Caramels

Step 1: Prep the Pan
Line an 8×8 or 9×9-inch baking pan with parchment paper.

Leave extra hanging over the edges to make it easier to lift the caramel out later. Set aside.

Step 2: Combine the Ingredients
In a 3-quart heavy-bottomed saucepan, add the butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt.

Step 3: Cook to Temperature
Place the saucepan over medium heat and stir occasionally until the butter melts and the mixture begins to combine.

Once fully melted, stop stirring.

Let the mixture come to a boil and insert a candy thermometer.

Cook without stirring until it reaches 246°F (firm ball stage).

This should take about 10–15 minutes.

You’ll notice the color darken and the texture thicken.

Tip: If you’re using a stainless steel saucepan, reduce the heat slightly and swirl the pan occasionally instead of stirring.

Step 4: Stir in the Vanilla
As soon as the mixture hits 246°F, remove it from the heat.

Quickly stir in the vanilla extract until everything is smooth and fully incorporated.

This step also calms the bubbling.

Step 5: Pour Into Pan
Immediately pour the hot caramel mixture into the prepared baking pan.

Use a spatula to smooth the surface, working quickly before it starts to set.

Step 6: Let It Cool
Let the pan sit at room temperature, uncovered and undisturbed, for 2–4 hours.

This helps the caramel set with a smooth top and ideal consistency.

Step 7: Cut and Wrap
Once fully cooled, lift the caramel out of the pan using the parchment paper.

Use a buttered knife to slice the caramel into 1-inch squares.

For even pieces, lightly score the surface with a ruler before cutting.

Wrap each square in wax paper to keep them from sticking together.

What to Serve It With

A cup of strong black coffee or espresso

Paired with a cheese board for sweet-salty contrast

As a topping for vanilla ice cream

Crumbled over apple pie or baked desserts

With a glass of bourbon or hot toddy by the fire

Variations / Substitutions

No whiskey? Use cinnamon extract or a splash of vanilla rum instead.

Want a bolder spice? Add a pinch of cayenne or extra cinnamon.

Make it salted – Sprinkle flaky sea salt on top before the caramel sets.

Dairy-free version – Try vegan butter and coconut condensed milk.

Chocolate twist – Drizzle with melted dark chocolate before cooling.

Storage & Leftovers

Room temperature – Store wrapped caramels in an airtight container for up to 2 weeks.

Avoid the fridge – Refrigeration can cause them to harden or become sticky.

Freezer-friendly – Freeze (wrapped) in a zip-top bag for up to 3 months.

Keep them dry – Moisture makes them sticky, so avoid humid environments.

Freshen up – If they stick together, dust them lightly with powdered sugar.

FAQs

Can I double the recipe?
Yes, but use a larger pan (like 9×13) and be cautious with boiling time.

Why is my caramel grainy?
Stirring after it boils or using high heat can cause sugar crystals.

Use a thermometer and avoid stirring past the melting point.

What’s the best way to wrap them?
Wax paper squares are classic.

You can also use parchment paper or cellophane wrappers.

Can I use light corn syrup?
Yes. It works perfectly to help prevent crystallization.

Can I make this without a candy thermometer?
It’s risky. The “firm ball” stage is key for chewiness. A thermometer ensures accuracy.

Can I substitute Fireball with another liquor?
Absolutely! Try spiced rum, bourbon, or cinnamon schnapps for a similar vibe.

Do I need to refrigerate the caramels?
No. Room temperature is best for texture and flavor, as long as your kitchen isn’t too hot.

Final Thoughts

These Fireball Caramels are everything I want in a homemade candy—simple to make, rich in flavor, and with that warm cinnamon whisper that lingers after every bite.

They’re my secret weapon for holiday gifting or impressing at potlucks.

And honestly? I love sneaking one after dinner when I want something a little naughty but oh-so-nice.

Make a batch. Wrap them up. But fair warning—they disappear fast!