Bourbon-Sea Salt Caramels
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
DO AHEAD: Caramels can be made 2 weeks ahead
2
Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment
3
Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar
4
Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes
5
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth
6
Fit pan with thermometer and return to medium-low heat
7
Cook, whisking constantly, until thermometer registers 240°F
8
Remove from heat and whisk in bourbon and kosher salt
9
Pour into prepared pan; let cool
10
Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper
11
Store wrapped tightly in plastic in airtight container at room temperature
12
Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment
13
Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar
14
Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes
15
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth
16
Fit pan with thermometer and return to medium-low heat
17
Cook, whisking constantly, until thermometer registers 240°F
18
Remove from heat and whisk in bourbon and kosher salt
19
Pour into prepared pan; let cool
20
Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper
21
DO AHEAD: Caramels can be made 2 weeks ahead
22
Store wrapped tightly in plastic in airtight container at room temperature