Line an 8x8 or 9x9 baking pan with parchment paper, ensuring that the edges hang over for easy removal later.

In a 3-quart heavy-bottomed saucepan, add the butter, packed brown sugar, corn syrup, sweetened condensed milk, Fireball whiskey, and salt. Stir them together gently over medium heat until well combined.

Allow your caramel mixture to come to a gentle boil without stirring until it reaches 246°F, about 10-15 minutes.

Once the mixture reaches the desired temperature, carefully remove it from the heat and stir in the vanilla extract.

Quickly pour the caramel into your prepared pan and allow to cool completely at room temperature for about 2-4 hours.

Once cooled, use a buttered knife to cut the caramels into squares and wrap each piece tightly in wax paper.