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Bourbon sea salt caramels
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Nonstick vegetable oil spray | |
2 cups | sugar |
1/2 cup | light corn syrup |
1-14 oz can | sweetened condensed milk |
1/2 cup | butter |
2 tbsp | bourbon |
1/2 tsp | salt |
Flaky sea salt
1. Lightly coat an 8x8 baking pan with non stick spray and lune with parchment paper leaving a 2 inch overhang on 2 asides and spray parchment paper.
2. Bring sugar, corn syrup and 1/4 cup water to a boil in a med saucepan over med-high heat stirring to dissolve sugar. Cook swirling pan occasionally until mixture turns a deep amber color. 8-10 min.
3. Remove pan from heat and whisk in sweetened condensed milk and butter until smooth. Fit pan with candy thermometer and return to med-low heat. Cool whisking constantly until thermometer registers 240. Remove from heat and whisk in bourbon and salt. Pour into prepared pan. Let cool. Sprinkle caramel with sea salt cut into 3/4 inch pieces and wrap individual in parchment paper.
Make ahead: caramels can be made 2 weeks ahead. Wrap each separately and store in plastic air tight container.
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