Bourbon Sea Salt Caramels Recipes

BOURBON-SEA SALT CARAMELS

Bourbon-Sea Salt Caramels image

Provided by Bon Appétit Test Kitchen

Categories Candy Dessert Christmas Edible Gift Christmas Eve Candy Thermometer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 100 caramels

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
2 cups sugar
1/2 cup light corn syrup
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons bourbon
1/2 teaspoon kosher salt
Flaky sea salt (such as Maldon)
Special Equipment
A candy thermometer

Steps:

Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
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.
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.
DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

SALTED BOURBON CARAMELS

Salted Bourbon Caramels image

Provided by barely adapted from

Time 30m

Number Of Ingredients 10

Ingredients

nonstick vegetable oil spray
2 cups sugar
1/4 cup water
1/2 cup light corn syrup
1 14 oz. can sweetened condensed milk
1/2 cup unsalted butter, cut into small pieces
2 Tbsp bourbon
1 tsp vanilla extract
1/2 tsp kosher salt
flaky sea salt

Steps:

Lightly spray an 8″x8″ pan with vegetable oil, then line with parchment both ways, and spray the parchment. Set aside.
In a large saucepan over medium-high heat, combine the sugar, water, and corn syrup. Bring to a boil, gently stirring to dissolve the sugar.
Once the mixture reaches a boil, let it cook relatively undisturbed (swirl occasionally) until it is a deep amber-brown. This takes about 10 minutes, give or take a few.
Remove from the heat and add the sweetened condensed milk and butter. It will bubble furiously, so whisk and be careful! Whisk until it is completely smooth again, then return to medium-low heat.
Cook, whisking continuously, until the candy thermometer registers 240 F. Remove from heat and whisk in bourbon, vanilla, and 1/2 tsp salt. Whisk until smooth, then pour into your prepared pan.
Liberally sprinkle sea salt over the top, and let cool before cutting and wrapping in wax paper.

SALTED BOURBON CARAMEL MILKSHAKE

Salted Bourbon Caramel Milkshake image

Not many things will get my kids out of the pool like a salted caramel milkshake, and not many things will increase your odds of being pushed into the pool like drinking a salted Jack Daniel's caramel milkshake with me and my buddies.

Provided by Guy Fieri

Time 20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

4 ounces (1/2 cup) bourbon, optional
1 cup sugar
3/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon flaky sea salt, plus extra for topping
1/2 teaspoon vanilla extract
1 cup vanilla bean ice cream
1/2 cup whole milk
1 cup whipped cream

Steps:

Pour 1/3 cup water and the bourbon into a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar.
Once the sugar turns a rich, deep brown, remove the pan from the heat and carefully pour in the cream, taking care as it will splatter a little. Add the butter, salt, and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce-this makes it shiny and rich.
Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Combine the ice cream, milk, and the remaining caramel sauce in a blender, reserving a little of the caramel for the topping. Blend until smooth and pour into the glasses. Top each with a little whipped cream, a pinch of sea salt, and a drizzle of the reserved salted caramel sauce.

SALTED CARAMEL-BOURBON SAUCE

Salted Caramel-Bourbon Sauce image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield about 2 cups

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)

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