Bourbon-Sea Salt Caramels
Need Head to the store and pick up bourbon, flaky sea salt, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Lightly coat an 8x8" baking pan withnonstick spray and line with parchmentpaper, leaving a 2" overhang on 2 sides;spray parchment.
Bring sugar, corn syrup, and 1/2 cupwater to a boil in a medium saucepan overmedium-high heat, stirring to dissolve sugar.Cook, swirling pan occasionally, until mixtureturns a deep amber color, 8–10 minutes.
Remove pan from heat and whisk insweetened condensed milk and butter(mixture will bubble vigorously) until smooth.Fit pan with thermometer and return tomedium-low heat. Cook, whisking constantly,until thermometer registers 240°F.
Removefrom heat and whisk in bourbon and koshersalt.
Pour into prepared pan; let cool.
Sprinklecaramel with sea salt, cut into 3/4" pieces,and wrap individually in parchment paper.
DO AHEAD: Caramels can be made2 weeks ahead. Store wrapped tightly in plasticin airtight container at room temperature.