Bourbon Salted Caramels

makes about 75-100 caramels (depending how small you cut them)

recipe from Bon Appetit Magazine

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

Lightly coat a 8 x 8″ baking pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on 2 sides; spray parchment.

Bring sugar, corn syrup, 1/4 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.  (It took me about 12-14)

Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with candy thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240F. Remove from heat and whisk in the bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 1 inch pieces and wrap individually in parchment paper.

Caramels can be made up to 2 weeks ahead. Store wrapped tightly in plastic in an airtight container at room temperature. I have mine in the fridge.