BourbonSea Salt Caramels

1. 1

   If you don't have silicone pan then lightly coat an 8x8 baking pan with nonstick spray and line with parchment paper, leaving a 2 overhang on 2 sides; spray parchment.

2. 2

   Bring sugar, corn syrup, and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.

3. 3

   Cook, swirling pan occasionally, until mixture turns a deep amber color, 810 minutes.

4. 4

   Remove pan from heat and whisk in sweetened condensed milk and butter.

5. 5

   The mixture will bubble vigorously.

6. 6

   .Stir until smooth.

7. 7

   Fit pan with thermometer and return to medium-low heat.

8. 8

   Cook, whisking constantly, until thermometer registers 240.

9. 9

   Remove from heat and whisk in bourbon and kosher salt.

10. 10

    Pour into prepared pan; let cool.

11. 11

    Sprinkle caramel with sea salt, cut into 3/4 inch pieces and wrap individually in parchment paper.

12. 12

    DO AHEAD: Caramels can be made 2 weeks ahead.

13. 13

    Store wrapped tightly in plastic in airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.