Bourbon-Sea Salt Caramels

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   ["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 240u00b0F. 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:"]

* Per serving · 4 servings · Values may vary.

No additional tips available.