Carmel Corn Liqueur Recipe D.I.Y.

Carmel Corn Liqueur Recipe D.I.Y.
Carmel Corn Liqueur Recipe D.I.Y. Enjoy what you grow even more!

Carmel Corn Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Carmel Corn Liqueur Recipe? You now have no reason to look any further you have just found what you are looking for! This is the most awesome tasting Carmel Corn Liqueur Recipe in the world.


Step 1
  • 1 medium-sized ear of corn (1 cup of corn kernels)
  • 1 1/2 cups of vodka
Step 2
  • 4-5 Tablespoons of Caramel Simple Syrup

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 


Step 1

You can use raw corn or cooked. Cut the corn off the cob, and place it in a canning jar or other bottle.

Add the vodka, much shorter time).

Aging, Straining, And Filtering Your Carmel Corn Liqueur Recipe

Allow to age for 2 months in a dry cool and dark place.

After 2 months use a cheesecloth to filter your Liqueur, It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Step 2

  • 2 cups white sugar
  • 2 cups water

Place the sugar in a saucepan and turn heat to a low flame. Allow the sugar to start melting slowly.  You don’t need to stir until the sugar begins to melt (which may take more than 10 minutes depending on how hot your burner is).

When the sugar starts melting, stir the sugar making sure the melted sugar is on top of the undissolved sugar. Allow the sugar to continue to melt, stirring occasionally.

Once the sugar has fully dissolved, allow the sugar to come to a boil, making sure the sugar is not sticking to the sides of the pan and burning do no turn the fire hire.

Continue to boil until the sugar reaches a rich amber/copper color. Once it has reached the desired color, remove the pan from the heat.

Use oven mitts/gloves and long sleeves for the next step as this can splatter and melted sugar is very hot and dangerous.

Slowly pour the water into the sugar, stirring continuously until it becomes a smooth liquid. If there are any hard bits of sugar/caramel that won’t dissolve in the water, return the pan to the stove on low just until they melt, stirring constantly.

Remove from heat and allow to cool somewhat. Place in a heatproof glass jar and close tightly.

Add to recipe stir and enjoy!

Congratulations, You Have Completed Making this Awesome Carmel Corn Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Photo by Mahdi Shakhesi on Unsplash

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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