Salted Caramel Candy Recipe (with Bourbon)
User Reviews
5
Salted Caramel Candy Recipe (with Bourbon)
Description
Making this Salted Caramel Candy involves combining sugars, heavy cream, butter, corn syrup, and bourbon in a saucepan. Using a candy thermometer ensures the caramel reaches between 245°F and 260°F, the temperature range needed to achieve the ideal chewy texture. The mixture is brought to a boil and then simmered carefully to allow caramelization without burning. Testing the caramel in ice water helps determine when it has set to the right firmness.
The recipe includes coarse or flaked sea salt for a signature salted caramel taste, which enhances the deep, buttery sweetness complemented by the warm notes from bourbon. The caramel is poured into a prepared, parchment-lined dish to cool and set before being cut into pieces.
These caramels can be wrapped individually and stored at room temperature for up to two weeks, making them convenient for gifting or enjoying over several days.
Ingredients
- 2 cups brown sugar packed
- 1 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 cup butter 2 sticks, salted
- 1 cup light corn syrup
- 1/2 cup bourbon
- 1 tablespoon vanilla extract
- salt coarse or flaked, sea salt
Instructions
- Place the sugars, heavy cream, butter, corn syrup and bourbon in a large sauce pot. Attach a candy thermometer to the edge of the pot with the tip touching the ingredients, then place over medium heat.
- Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Allow the mixture to simmer until it reaches 245-260 degrees F and is the desired color you like for caramel. If the temperature starts rising faster than the caramel is browning, lower the heat even more to give it time to caramelize.
- Meanwhile, line a 9x13-inch baking dish with parchment paper and cut the corners so it folds into the dish neatly. Spray the parchment with non-stick cooking spray. Then prepare a cup of ice water to test the caramel. Once the caramel reaches at least 245 degrees F, use a spoon to drop a little bit of molten caramel into the ice water. Lift it out and test for texture. It should be firm enough to cut, yet soft enough to chew. If needed, simmer the caramel a little longer, but do not allow it to go over 260 degrees F. Once it's ready, stir in the vanilla extract.
- Carefully pour the molten caramel into the prepared dish and allow it to cool completely. You can speed up the cooling process by placing the dish in the refrigerator. Once cooled, lift the whole sheet of caramel candy out of the dish by the edges of the parchment paper and cut into 1-inch squares. Sprinkle generously with sea salt, then wrap each candy in small pieces of wax paper.
Notes
- Wrap caramels individually to keep fresh and prevent sticking.
- Store the candy at room temperature, away from heat and moisture, for up to two weeks.
- Use a candy thermometer to reach the precise temperature for chewy caramel texture.
- Testing caramel drop in ice water helps determine doneness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 80+ caramels
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1caramel | |
| Calories | 82kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 26mg | 1% |
| Potassium | 11mg | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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