Salted Bourbon Caramels
Soft and chewy bourbon caramels are topped with flaky sea salt and are the perfect sweet and salty treat for whiskey lovers! Made with a fool-proof, no-burn caramel, these whiskey caramels have a perfectly caramelized vanilla flavor with a smooth bourbon finish.
Servings: 24 caramels
Calories: 121kcal
Equipment
- Medium saucepan
- Rubber spatula
- cellophane or wax paper
Ingredients
- ½ cup unsalted butter cut into tablespoon pieces
- 1 cup + 2 tablespoons dark brown sugar
- ½ cup light corn syrup
- 7 oz sweetened condensed milk half of a standard can
- 2 teaspoons vanilla paste or extract
- 1.5-2 oz bourbon whiskey
- 2 teaspoons flaky sea salt for topping
Instructions
- Grease and line a standard loaf pan with two strips of parchment paper to cover the bottom and sides.
- In a medium-sized saucepan over medium-low heat, melt the butter.½ cup unsalted butter
- Add the brown sugar and corn syrup and cook until dissolved. Stir occasionally.1 cup + 2 tablespoons dark brown sugar, ½ cup light corn syrup
- Stir in the sweetened condensed milk and increase the heat to medium.7 oz sweetened condensed milk
- Stir constantly until the mixture reaches 250F on a candy or digital thermometer.
- Remove the caramel from the heat and stir in the vanilla and whiskey until fully combined.2 teaspoons vanilla paste or extract, 1.5-2 oz bourbon whiskey
- Note: the caramel will bubble up and steam at this point.
- Pour the caramel into the prepared loaf pan and rest for 5 minutes, then sprinkle the flaky sea salt generously over the top.2 teaspoons flaky sea salt
- Refrigerate uncovered for one hour.
- Use the parchment paper to remove the caramels and place on a cutting board.
- Using a large, sharp, thin knife to cut the caramels into desired shapes.
- Note: Separate each piece immediately after cutting or else they will meld back together.
- Wrap each caramel in 4x4" squares of wax paper, parchment paper, or cellophane.
Notes
Store at room temperature for one week, in the fridge for one month or in the freezer for up to six months.
Tips:
- Used a heavy-bottomed pot for best results.
- Take care not to let the steam burn your hand. Wear an oven mitt, if desired.
- Once each line is cut, separate the caramels immediately to prevent them from melding back together.
- If sticking occurs, coat the blade of the knife with neutral oil in between cuts.
Nutrition
Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 18mg | Potassium: 44mg | Sugar: 19g | Vitamin A: 142IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.1mg