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Ingredients
- Nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 14-ounce 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)
- Special equipment: A candy thermometer
Details
Servings 100
Adapted from epicurious.com
Preparation
Step 1
Lightly coat an 8x8" baking pan with
nonstick spray and line with parchment
paper, leaving a 2" overhang on 2 sides;
spray parchment.
Bring sugar, corn syrup, and 1/2 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°F. Remove
from heat and whisk in bourbon and kosher
salt. Pour into prepared pan; let cool. Sprinkle
caramel with sea salt, cut into 3/4" 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.
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