CHOCOLATE COVERED RED STAG CARAMELS

Chocolate Covered Red Stag Caramels image

Provided by @MakeItYours

Number Of Ingredients 11

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14 tablespoons butter
3/4 cup light brown sugar
1/2 cup sugar
3/4 cup light corn syrup
2 tsp. sea salt
1/4 cup heavy cream
2 tsp. Red Stag Bourbon
Chocolate Coating
2 cups Dark Chocolate Chips
1 Tablespoon Shortening
Sea Salt Flakes, for sprinkling

Steps:

In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the bourbon. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Without a thermometer, watch for a rich caramel color - about 5-10 minutes. Remove from heat and stir in the bourbon. Allow to cool for a couple of minutes, then pour into an 8×8 silicone pan or a regular pan lined with parchment. Refrigerate for several hours. Once chilled, cut into small squares.
To make chocolate coating, melt the chips in the microwave in 30 second increments. After the first 30 seconds, add in the shortening, and reheat another 30 seconds. Be sure to stir after each heating. Coating is ready when the chocolate is smooth and liquid.
Dip the cold caramel squares in the chocolate, and shake a bit with a fork, removing extra chocolate. Place on parchment paper to dry, after a light sprinkle of sea salt.