Bourbon sea-salt caramels

Cookies and cakepops are always a great part of our SWEETTABLESCAPES “treat baskets” but we also love to add little extras such as homemade candy. These Bourbon Sea Salt caramels from Bon Appetit (Dec. 2013) are easy to make and give you a delicious, grown-up candy you can share for many occasions!


You’ll need:

Servings: Makes about 100 caramels

  • Nonstick vegetable oil spray
  • 2 cups sugar
  • ½ cup light corn syrup
  • 1 14-oz. can sweetened condensed milk
  • ½ cup (1 stick) unsalted butter, cut into small pieces
  • 2 tablespoons bourbon
  • ½ teaspoon kosher salt
  • Flaky sea salt (such as Maldon)


Special Equipment:

  • A candy thermometer
  • Lightly coat an 8×8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.


  • Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. IMG_1501Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.IMG_1502
  • Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. IMG_1503IMG_1504Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. IMG_1505Remove from heat and whisk in bourbon and kosher salt. IMG_1506Pour into prepared pan; let cool.  IMG_1510  Sprinkle caramel with sea salt, cut into ¾” pieces, (oops, forgot the picture with sea salt….)IMG_1519and wrap individually in parchment paper.IMG_1521
  • Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

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