Victoria's Sea Salt Caramels
I don’t know one person who doesn’t love caramels. They time a bit of time to make, but make great holiday gifts. You will definitely need a candy thermometer for this recipe.
2 Cups Sugar
1/2 Cup Light Corn Syrup
1/4 Cup Water
14 Ounces Sweetened Condensed Milk
1/2 Cup Unsalted Butter (Cut Into Small Pieces)
2 Tablespoons Bourbon
1/2 Teaspoon Kosher Salt
Sea Salt (For Garnish)
Spray an 8x8 inch baking pan with nonstick spray and then line with parchment paper. Leave a 2 inch overhang on 2 sides. Spray parchment paper with the nonstick spray. In a medium-size saucepan over a medium-high heat combine sugar, corn syrup, and water to a boil. Stir to dissolve sugar. Cook for 8 to 10 minutes, stirring occasionally, until mixture turns a deep amber color. Remove pan from heat and whisk in sweetened condensed milk and butter. Mixture will bubble. Whisk until smooth. Return pan to a medium-low heat and fit pan with candy thermometer. Cook and whisk constantly, until thermometer reaches 240 degrees. 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 inch pieces and wrap individually in parchment paper. Caramels can be made 2 weeks ahead. Store in airtight container and at room temperature. Makes about 100 caramels.
If you like my Tiny New York Kitchen blogs, please consider "subscribing" and receive new posts via email just as soon as I create them. Just click "get email updates" at this link: http://wilton.patch.com/blogs/victoria-hart-glavins-blog