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Total Time
25mins
Prep 10 mins
Cook 15 mins

What a great twist on salted caramel....the bourbon!!!! I took this out of the December 2013 Bon Appetit.

Ingredients Nutrition

Directions

  1. If you don't have silicone pan then lightly coat an 8x8 baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.
  2. Bring sugar, corn syrup, and 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.
  3. Remove pan from heat and whisk in sweetened condensed milk and butter. The mixture will bubble vigorously. .Stir until smooth.
  4. Fit pan with thermometer and return to medium-low heat.
  5. Cook, whisking constantly, until thermometer registers 240°.
  6. Remove from heat and whisk in bourbon and kosher salt.
  7. Pour into prepared pan; let cool.
  8. Sprinkle caramel with sea salt, cut into 3/4 inch pieces and wrap individually in parchment paper.
  9. DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.