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    You are in: Home / Recipes / Bourbon–Sea Salt Caramels Recipe
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    Bourbon–Sea Salt Caramels

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Ambervim's Note:

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

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    Ingredients:

    Yield:

    8x8 pan ...

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Remove pan from heat and whisk in sweetened condensed milk and butter. The mixture will bubble vigorously. .Stir until smooth.
    4. 4
      Fit pan with thermometer and return to medium-low heat.
    5. 5
      Cook, whisking constantly, until thermometer registers 240°.
    6. 6
      Remove from heat and whisk in bourbon and kosher salt.
    7. 7
      Pour into prepared pan; let cool.
    8. 8
      Sprinkle caramel with sea salt, cut into 3/4 inch pieces and wrap individually in parchment paper.
    9. 9
      DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Bourbon–Sea Salt Caramels

    Serving Size: 1 (1171 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4200.4
     
    Calories from Fat 1142
    27%
    Total Fat 126.9 g
    195%
    Saturated Fat 80.0 g
    400%
    Cholesterol 378.9 mg
    126%
    Sodium 2588.9 mg
    107%
    Total Carbohydrate 746.8 g
    248%
    Dietary Fiber 0.0 g
    0%
    Sugars 660.8 g
    2643%
    Protein 32.3 g
    64%

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