BOURBONSEA SALT CARAMELS

BOURBONSEA SALT CARAMELS image

Yield 100 Caramels

Number Of Ingredients 9

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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.