off to the races with bourbon salted caramel

Tags

Talk about winning the trifecta!! Bourbon, sea salt and caramel! In preparation for the Kentucky Derby this weekend, we thought we would share this winning recipe…a true triple crown winner courtesy of shutterbean and Bon Appetit magazine.

We were perusing the magazine and came across these caramels and just knew we had to make them! Especially since one of our manly belles was having a birthday and he is quite partial to bourbon. A perfect addition to the birthday menu! shutterbean gave it rave reviews and some great tips. Of course, our favorite tip was the addition of extra bourbon.

We plan on making these again soon….sooner if we can…and since the Derby is all about bourbon…well with a little horse racing thrown in for good measure…let’s just say it’s an opportune time to have your way with bourbon in the kitchen.

We made this twice and the second time was better because we decided to add that extra touch of bourbon (you couldn’t taste it the first time…what a waste!!)

So off to the races:

Nonstick vegetable spray

2 cups sugar
1/2 cup light corn syrup
1 14-oz can sweetened condensed milk
1/2 cup (1stick) unsalted butter ( we used salted and it was fine)
3 Tbsp. Bourbon
1/2 tsp. kosher salt
Flaky sea salt ( such as Maldon )

You will also need 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 1/4 cup water to 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 degrees . Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan..let cool. Sprinkle with sea salt.