Bourbon Sea Salt Caramels

Bourbon Sea Salt Caramels | Plum Pie

We’re making candy, y’all! Listen, I am not going to lie and pretend that making caramel is easy. Or that I didn’t accidentally burn the first batch. And that it wasn’t rock hard. I guess this is what optimists call brittle. Anyway, I love a good cooking challenge and had yet to cross candy off the list. So a little burnt caramel wasn’t going to deter me.

Bourbon Sea Salt Caramels | Plum Pie

The good news is that the second batch turned out much better. It may have something to do with the fact that I watched the candy thermometer like a hawk. Or that I followed directions and actually stirred the mixture most of the time. Or that instead of waiting until the thermometer hit 242°, I turned off the heat at 238º. You know, just to be safe. And they turned out perfectly delicious!

Bourbon Sea Salt Caramels | Plum Pie

It’s a new year so, I challenge you to trying something new—something a little out of your comfort zone. Something like Bourbon Sea Salt Caramels! Because really, who needs healthy eating resolutions anyway.

Bourbon Sea Salt Caramels | Plum Pie

Bourbon Sea Salt Caramels | Plum PieBourbon Sea Salt Caramels
{Recipe from Bon Appetit}

Nonstick vegetable oil spray
2 cups sugar
1/2 cup light corn syrup
1 14-oz can sweetened condensed milk
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons bourbon
1/2 teaspoon kosher salt
Flaky sea salt (such as Maldon)

Lightly coat an 8×8″ baking pan with nonstick spray. Line with parchment paper leaving a 2″ overhang on all sides. Spray parchment with nonstick spray.

Bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan over medium-high heat stirring to dissolve sugar. Cook until mixture turns a deep amber color, about 5 or so minutes. Be careful not to burn sugar.

Remove pan from heat and whisk in sweetened condensed milk (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 for 10 minutes. Sprinkle with Maldon sea salt. Let cool completely.

Cut caramel in 3/4″ pieces and wrap in parchment paper.

Make It at Home:

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