Bourbon-Sea Salt Caramels

From the kitchen of Carly

Buttery caramels with a bourbon kick and finishing salt that cuts through the richness. Deep amber color signals proper caramelization. These are sophisticated enough for gifts, addictive enough to keep for yourself. Sweet, salty, slightly boozy perfection.

Bourbon-Sea Salt Caramels

Bourbon and flaky sea salt turn a classic homemade caramel into something worth the thermometer work. The trick is hitting that perfect firm-but-yielding texture at 240°F, then letting the salt do the talking. You'll have a small batch of addictive candies that stay fresh for weeks, the kind people pretend not to reach for on day ten.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Nonstick vegetable oil spray
  • 2 cupsugar
  • 1/2 cuplight corn syrup
  • 114-ounce can sweetened condensed milk
  • 1/2 cupunsalted butter, cut into small pieces
  • 2 tbspbourbon
  • 1/2 tspkosher salt
  • 1Flaky sea salt
  • 1A candy thermometer

Instructions

  1. Lightly coat an 8x8-inch baking pan with nonstick spray, then line it with parchment paper so that 2 inches hang over 2 of the sides. Spray the parchment as well.

  2. Combine the sugar, corn syrup, and 1/2 cup water in a medium saucepan over medium-high heat, stirring until the sugar dissolves and the mixture comes to a boil. From there, swirl the pan occasionally and cook until the mixture turns a deep amber, 8 to 10 minutes.

  3. Pull the pan off the heat and whisk in the sweetened condensed milk and butter, the mixture will bubble vigorously, keep whisking until it smooths out. Clip the candy thermometer to the pan, return it to medium-low heat, and whisk constantly until the thermometer reads 240°F. Off the heat, whisk in the bourbon and kosher salt, then pour everything into the prepared pan and let it cool completely. Finish with a sprinkle of flaky sea salt, cut the caramel into 3/4-inch pieces, and wrap each one individually in parchment paper.

  4. Stored wrapped tightly in plastic inside an airtight container at room temperature, the caramels will keep for up to 2 weeks.

Tips from the kitchen

  • Use a candy thermometer clipped to the side of the pan after the condensed milk goes in. The temperature climbs fast once you add it, and overshooting by even 5 degrees gives you a too-hard candy that breaks your teeth.
  • Whisk constantly once the thermometer is in the pan. This keeps the mixture cooking evenly and prevents the bottom from burning while the top stays soft.
  • Cut the caramels while they're completely cool and firm but still pliable. If they're warm they'll stick to the knife. If they're cold and brittle, they'll crack or shatter.

Variations

  • Swap the bourbon for rum or skip it entirely for a straight vanilla caramel, adding 1 teaspoon vanilla extract at the end instead.
  • Use smoked sea salt instead of flaky salt for a deeper, less sweet finish.
  • Add 1/4 teaspoon cayenne to the finished caramel for heat that plays against the sweetness, then finish with regular flaky salt.
  • Dip cooled caramels halfway into dark or milk chocolate and let set on parchment for a more indulgent bite.

Make ahead and storage

Store wrapped caramels in an airtight container at room temperature for up to 2 weeks. They won't do well in the freezer since the cold makes them rock-hard and the texture suffers when they thaw.