Bourbon Salted Caramels
by Zehorit Heilicher, Tastemaker in Residence
Recipe slightly adapted from Bon Appetit Magazine
- Non-stick vegetable oil spray
- 2 c. sugar
- 1/2 c. light corn syrup
- 1 14 oz. can sweetened condensed milk
- 1/2 c. (1 stick) unsalted butter, cut into small pieces
- 2 T. bourbon
- 1/2 t. kosher salt
- Flaky Sea Salt (such as Maldon)
- Lightly coat a 8 x 8″ baking pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on 2 sides; spray parchment.
- Bring sugar, corn syrup, 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
- Cook the mixture, swirling pan occasionally, until mixture turns a deep amber color, 8 -10 minutes.
- Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth.
- Fit pan with candy thermometer and return to medium-low heat.
- Cook, whisking constantly, until thermometer registers 240F.
- Remove from heat and whisk in the bourbon and kosher salt.
- Pour into prepared pan; let cool.
- Sprinkle caramel with sea salt, cut into 1 inch pieces and wrap individually in parchment paper.
Caramels can be made up to 2 weeks ahead. Store wrapped tightly in plastic in an airtight container at room temperature. Makes about 75-100 caramels (depending how small you cut them).