Chewy, Salty, Sweet, Smoky...sign me up! These caramel candies are a perfect little treat. SKORDO Smoked Bourbon Barrel Aged Sea Salt is a fan favorite-- no surprise with its gorgeous flake + captivating smoky flavor. Utilizing the salt as a garnish allows the flake to be highlighted and the sweetness of the caramels to be balanced by that initial salty crunch. A candy thermometer is key here, but you'll learn to see visual cues if you make them often enough! A quick wrap in wax paper turn these into authentic-looking + adorable handmade gifts.
Makes around 16 bite sized caramels
Ingredients:
- 2 cups sugar
- ½ cup light corn syrup
- 1 cup heavy cream, room temperature
- 1 ½ sticks butter, room temperature
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ cup bourbon
- ¼ cup water
- 2 tablespoons SKORDO Bourbon Barrel Aged Sea Salt
Directions:
- Line an 8x8 baking tray with parchment paper. *Parchment here for nonstick, wax paper later for wrapping*
- Boil sugar, corn syrup, bourbon, and water in a medium saucepot with high sides to dissolve sugar.
- Without stirring (you can swirl the entire pot to move sugar around, but don’t introduce any tools to the pot), continue cooking 15-20 minutes or until mixture reaches a deep caramel color.
- Remove from heat and whisk in heavy cream + butter. Mixture will foam up, so be cautious of your hands but just keep whisking to combine.
- Return the pot to heat, cook until at least 245 degrees F. This will be measured by candy thermometer. Cook it less for softer, or more for firmer, do not cook the caramels past 260 degrees F.
- Remove from heat and stir in vanilla.
- Pour caramels into prepared tray and cool completely. Once cooled, lift the parchment out of the tray and slice your caramels into desired portions. Sprinkle generously with SKORDO Bourbon Barrel Aged Sea Salt before set and individually wrap in small pieces of wax paper.