Red Stag Bourbon 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.

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