Step 1: Prepare the Dish

Start by lining a 9×9-inch baking dish with parchment paper. This step is essential as it prevents the caramel from sticking to the dish, making it much easier to remove later on. Set the prepared dish aside for now.

Step 2: Combine Ingredients

In a 3-quart saucepan, combine the butter, brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt. The saucepan should be large enough to allow the mixture to bubble up without overflowing, so a 3-quart pan is ideal.

Step 3: Cook the Caramel

Place the saucepan over medium heat and bring the mixture to a boil. You’ll want to avoid stirring the mixture at this stage, but keep a close eye on it. Attach a candy thermometer to the side of the pan, making sure the tip is submerged in the caramel without touching the bottom.

Cook the caramel until it reaches 246°F, which is the firm ball stage. This step should take about 10-15 minutes, depending on your stove. The mixture will darken as it cooks, and once it reaches the correct temperature, it’s ready for the next step.

Step 4: Add Vanilla

Once the caramel has reached 246°F, remove the saucepan from heat. Add the vanilla extract, stirring carefully until it’s fully incorporated and the bubbling subsides (this should take about 1 minute).

Step 5: Pour and Cool

Carefully pour the hot caramel into the prepared dish and allow it to cool for 2 to 4 hours. The caramel will set and become firm enough to cut. This step requires a bit of patience, but the results are worth it.

Step 6: Cut and Wrap

Once the caramel has fully cooled, use a buttered knife to cut it into 1-inch squares. Each piece should be wrapped in wax paper to prevent them from sticking together. These wrapped caramels can be stored at room temperature.