Bourbon Salted Caramels

Bourbon Salted Caramels

Makes 64 thin caramels in a 9-inch square pan

Ingredients:

5 tbsp. Butter
1 cup Heavy Whipping Cream
2 oz. (1/4 cup) whiskey 

1 tsp. Vanilla
1/4 tsp. Kosher (course) Salt
1 1/2 cups Sugar
1/4 cup Light Corn Syrup
1/4 cup Water
1 tbsp. Kosher (coarse) Salt, for sprinkling

Directions:

1. Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.

2. In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.

3. In 3-quart saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown.

4. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently. Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with 1 tablespoon salt; cool completely.

5. Cut into squares; wrap individually in parchment paper

Note:  If you don't have a candy thermometer, to test the caramel for the firm ball stage, have a measuring cup full of cold water and put a drop into the water, if it is firm when it hits the bottom (feel it) it is ready!