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Sea Salt Bourbon Caramels

East Gloucester Square | Memory | Sea Salt Bourbon Caramels

 Sea Salt Bourbon Caramels Recipe

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

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Lightly coat an 8×8” 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.

Can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

Sea Salt Bourbon Caramels

Sea Salt Bourbon Caramels

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