Best Bourbon Sea Salt Caramels Recipes

Bourbon-Sea Salt Caramels image

Provided by Bon Appétit Test Kitchen

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.

BOURBONSEA SALT CARAMELS image

Yield 100 Caramels

Number Of Ingredients 9

Nonstick vegetable oil spray
2 cups sugar
½ cup light corn syrup
1 14-oz. can sweetened
condensed milk
½ cup (1 stick) unsalted butter,cut into small pieces
2 tablespoons bourbon
½ teaspoon kosher salt
Flaky sea salt (such as Maldon)

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 ¼ 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°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾" 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.