In a large saucepan, combine the sugar, 1 cup of cream, corn syrup, and butter. Melt together and bring to a boil over medium-high heat. Stirring gently.

Once butter is melted and sugar dissolved, clip a candy thermometer to side of saucepan. Reduce heat to medium (mixture should boil at a moderate, steady rate across the surface). Cook, without stirring, 35-40 minutes (sometimes up to an hour) or until the mixture reaches 248℉ (firm ball stage). Remove from heat.

While the caramel cooks, prepare a square 9x9 inch baking pan, by lining it with parchment paper, extending the paper over the edges of the pan.

Also while the caramel cooks, mix together the remaining 1 Tbsp of cream, with whiskey, vanilla, and orange zest.

When caramel reaches firm ball stage, remove from heat and add in the whiskey and orange mixture. Be careful not to scrape down the sides of the pan.

Pour mixture into prepared baking pan. Again do not scrape down sides of pan.

Let caramels stand at room temperature for 1-2 hours or until cool and mixture is firm.

Use parchment to transfer uncut candy to a cutting board. Cut the caramels into about 72 pieces. I find that kitchen scissors work well for this.

Take each caramel piece and wrap into waxed paper piece, twisting the ends to seal.

Store caramels in a ziploc bag or airtight container at room temperature.