Bourbon Sea Salt Caramels Recipes
SALTED BOURBON CARAMELS
Provided by barely adapted from
Time 30m
Number Of Ingredients 10
Steps:
- Lightly spray an 8″x8″ pan with vegetable oil, then line with parchment both ways, and spray the parchment. Set aside.
- In a large saucepan over medium-high heat, combine the sugar, water, and corn syrup. Bring to a boil, gently stirring to dissolve the sugar.
- Once the mixture reaches a boil, let it cook relatively undisturbed (swirl occasionally) until it is a deep amber-brown. This takes about 10 minutes, give or take a few.
- Remove from the heat and add the sweetened condensed milk and butter. It will bubble furiously, so whisk and be careful! Whisk until it is completely smooth again, then return to medium-low heat.
- Cook, whisking continuously, until the candy thermometer registers 240 F. Remove from heat and whisk in bourbon, vanilla, and 1/2 tsp salt. Whisk until smooth, then pour into your prepared pan.
- Liberally sprinkle sea salt over the top, and let cool before cutting and wrapping in wax paper.
SALTED CARAMEL-BOURBON SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield about 2 cups
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)
BOURBON-SEA SALT CARAMELS
Provided by Bon Appétit Test Kitchen
Categories Candy Dessert Christmas Edible Gift Christmas Eve Candy Thermometer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 100 caramels
Number Of Ingredients 10
Steps:
- 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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BOURBON SALTED CARAMEL CANDY RECIPE - A SPICY PERSPECTIVE
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- Place the sugars, heavy cream, butter, corn syrup and bourbon in a large sauce pot. Attach a candy thermometer to the edge of the pot with the tip touching the ingredients, then place over medium heat.
- Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Allow the mixture to simmer until it reaches 245-260 degrees F and is the desired color you like for caramel. If the temperature starts rising faster than the caramel is browning, lower the heat even more to give it time to caramelize.
- Meanwhile, line a 9x13-inch baking dish with parchment paper and cut the corners so it folds into the dish neatly. Spray the parchment with non-stick cooking spray. Then prepare a cup of ice water to test the caramel. Once the caramel reaches at least 245 degrees F, use a spoon to drop a little bit of molten caramel into the ice water. Lift it out and test for texture. It should be firm enough to cut, yet soft enough to chew. If needed, simmer the caramel a little longer, but do not allow it to go over 260 degrees F. Once it's ready, stir in the vanilla extract.
- Carefully pour the molten caramel into the prepared dish and allow it to cool completely. You can speed up the cooling process by placing the dish in the refrigerator. Once cooled, lift the whole sheet of caramel candy out of the dish by the edges of the parchment paper and cut into 1-inch squares. Sprinkle generously with sea salt, then wrap each candy in small pieces of wax paper.
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