BOURBON SEA SALT CARAMELS RECIPES

Steps:

• 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 240°F. 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: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

Steps:

• Prepare a 9x13-inch baking pan by lining it with parchment paper.
• In a medium saucepan, combine the heavy cream, bourbon, butter, and whole vanilla beans (split them down the middle from end to end).
• Cook over medium heat until the butter has melted, then turn to low heat and simmer for 10 minutes to let the vanilla beans infuse into the cream mixture.
• Discard the vanilla beans.
• Meanwhile, combine the water, brown sugar, granulated sugar, maple syrup and sea salt in a large saucepan.
• Bring to a boil over medium heat. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel and sugar is dissolved.
• Carefully stir in the cream mixture (mixture will bubble up) and simmer over medium low heat, stirring frequently, until caramel registers 248°F on thermometer, 15 - 20 minutes.
• Pour into the prepared baking pan.
• Sprinkle the top with Maldon salt, if desired, and cool 2 hours.
• Remove caramels from pan and cut into 1 inch pieces, set aside.
• Store in an airtight container.