1 cup heavy whipping cream
1/4 cup Honey Jack
1 tsp. vanilla
1/4 tsp. kosher salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
up to 1 tbsp. kosher salt, for sprinkling
Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.
In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.
In 3-quart saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Cook over medium heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely.
Cut into squares; wrap individually in parchment paper.
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