Bourbon Salted Caramels

Welp, this week I kind of felt like switching it up and trying something completely new and different.

This weekend I get to go back to Nashville to see my friends and eat some good southern food. I’m attempting to eat quite well this week as this weekend I’m fixing to throw down.

Of course I have a few gifts to bring as well. Seeing as pie doesn’t travel all that well I decided to give candy making a shot. Now, I have never attempted such a feat. I was quite nervous but hey, the first pie I ever made was in May of this year, and well, we see where that’s lead me.

As I clearly am on this whole cooking with bourbon kick, I thought I would give this a shot. Plus I just got this super cute baking dish at Anthropologie…so duhhh…


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 (such as Maldon)

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.

Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

Original Recipe


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