Bourbonsea Salt Caramels Recipes

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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

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

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.

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