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Bourbon–Sea Salt Caramels

Bourbon–Sea Salt Caramels

Sweetened condensed milk makes this salted caramel recipe extra-luscious.

Ingredients

  • Nonstick vegetable oil spray
  • 1 14-oz. can sweetened condensed milk
  • ½ cup (1 stick) unsalted butter, cut into small pieces
  • Flaky sea salt (such as Maldon)

Recipe Preparation

Instructions

  • 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 ¼ 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°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” 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.

Nutritional Content

Calories (kcal) 35 Fat (g) 1 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 6 Protein (g) 0 Sodium (mg) 15Reviews SectionFor my first time making caramels this recipe turned out pretty decent. My only complaint is that they didn't set as stiff as I would like my caramels to be, but that's a modification I can make for next time.queercook69Wisconsin05/21/20didn’t turn out how I expected


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