i saw this recipe in the holiday issue (i think?) of bon appetit magazine sometime last month. it sounded easy enough so i took a snapshot of the recipe thinking i would make it this holiday season. well, sure enough, i did make it. and the result? some very sweet and tasty treats. instead of your usual heavy cream in caramel, this recipe calls for a can of condensed milk. and yes, it's very sweet. the added sea salt on top really balances out the sweetness and makes it a tad more interesting.
the recipe is pretty straight forward and simple. of course, the thing is, you just gotta make sure you have a candy thermometer handy. you really do need it for these kind of things. they're so worth it, i'm so glad we have one. :) oh, these guys are somewhat soft so i wouldn't let them sit at room temperature too long if you're not eating them all right away. i say you should keep them chill in the fridge and help yourself whenever you want one. or if you're making it for a party or whatever, then sure serve them at room temperature, just keep in mind it would get a little soft and sticky.
below's the recipe should you be interested in making these yourselves. they're really good and you definitely get that hint of bourbon. of course, you can make it alcohol-free too. just use good old vanilla extract in place of the bourbon. enjoy! :)
i love the added bourbon in this caramel recipe. it gives you just the perfect hint of the bourbon and the added sea salt really balances out all that sugar. yum!
bourbon-sea salt caramels
recipe from bon appetit magazine
- nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 14-oz. 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)
- 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 1/4 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 candy 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. Or you can keep it chill in the fridge like me. :)
makes a bunch depending on how you cut it. enjoy. :)
check out last year's day 11 recipe: peppermint bark