Line a 9x13 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.
- A high-quality candy thermometer is a necessity for this recipe. A Thermapen works AMAZING! <----affiliate link
- 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.
Calories: 100kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 20mg | Sugar: 13g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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