Add adventure to your caramels this year! Incorporating salt, maple and bourbon into homemade caramels sends them into another world! These are great for holiday parties or a simple candy jar that sits atop your counter.
My cute hubby and I are basking in the glow of our recent kidless time away. We savored our time together in Chicago. We held hands as we strolled through the Art Institute. We giddily sipped coffees and enjoyed a handful of DELICIOUS meals together. Part of me wants to be back in Chicago with Dan but I’m mostly glad to be back with “the pack.” Two boys, a dog and a cat are happy to have us back, and the feelings are very mutual.
I made these TOTALLY delicious caramels before we went on vacation. I froze most of them because I knew I’d want them for later. The salt and the maple and the bourbon…you guys! These are so delicious. They’re great for holiday parties or gatherings of any kind.
A few things to keep in mind as you’re making these babies:
– Prep the parchment in the baking dish before you start cooking the caramels and spray lightly with cooking spray.
– Just before the caramels reach their optimal temp, heat the bourbon for 30 seconds in the micro.
– Use wax paper for wrapping caramels.
Salted Maple Bourbon Caramels
- 1 cup butter (2 sticks)
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup light corn syrup
- 5 oz. evaporated milk
- 1 pint heavy whipping cream
- 1/2 cup real maple syrup
- 1/2 cup bourbon
- 1 tbsp. coarse sea salt plus some for sprinkling
- Line a 9×13 dish with parchment paper and set aside. Combine the butter, sugars, corn syrup, evaporated milk, heavy whipping cream and maple syrup in a large saucepan. Cook over medium heat, stirring constantly, until candy thermometer reads 243 degrees F.
- Immediately remove pan from heat and stir in the bourbon and 1 tablespoon of sea salt (WARNING: mixture will bubble vigorously, so be prepared!). Pour the caramel into the prepared baking dish and allow mixture to cool completely. Sprinkle with additional sea salt and cut into small squares. Wrap individually in wax paper.