Bourbon Salted Caramels

by Zehorit Heilicher, Tastemaker in Residence

Recipe slightly adapted from Bon Appetit Magazine

INGREDIENTS

• 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)

DIRECTIONS

1. 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.
2. Bring sugar, corn syrup, 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
3. Cook the mixture, swirling pan occasionally, until mixture turns a deep amber color, 8 -10 minutes.
4. Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth.
5. Fit pan with candy thermometer and return to medium-low heat.
6. Cook, whisking constantly, until thermometer registers 240F.
7. Remove from heat and whisk in the bourbon and kosher salt.
8. Pour into prepared pan; let cool.
9. 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).