Does anything beat homemade caramels? Nah, I don’t think so. These are even more amazing than plain caramels because of the addition of bourbon and flaky sea salt. They are sweet, creamy, and chewy with a bit of salty crunch as well. To give credit where it’s due, David actually is the caramel maker in the house. He has made them at Christmas for the past 2 years and has now started a family-loved tradition. All I really did was take the photos, (which are horrible by the way) but let that not distract you from making these little wrapped squares of joy.
from: Bon Appetit
makes: about 100 caramels
nonstick vegetable oil spray
2 cups sugar
½ cup light corn syrup
1 14-oz. can sweetened condensed milk
½ cup unsalted butter, cut into small pieces
2 tablespoons bourbon
½ teaspoon kosher salt
flaky sea salt (such as Maldon)
special equipment- a candy thermometer (I recommend this one)
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 the pan from the 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 degrees. Remove from heat and stir in bourbon and kosher salt. Pour into prepared pan; let cool.
Sprinkle caramel with sea salt, cut into ¾ inch pieces, and wrap individually in parchment or wax paper. (These can be sticky, which means hard to cut. Place the caramel in the refrigerator for a few minutes to firm. This helps ease the cutting process.)
Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.