Bourbon-Sea Salt Caramels
Luxurious homemade caramels infused with bourbon and finished with flaky sea salt. These buttery, chewy candies combine the richness of caramel with hints of bourbon and a delicate salty crunch.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •2 cups sugar
- •½ cup light corn syrup
- •14 ounces sweetened condensed milk
- •½ cup unsalted butter
- •2 tablespoons bourbon
- •½ teaspoon kosher salt
- •1 tablespoon flaky sea salt
- •1 piece candy thermometer
Cooking Instructions
- 1.
Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
5 min
- 2.
Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8-10 minutes.
10 min
- 3.
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.
25 min
- 4.
DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.
