Bourbon-Sea Salt Caramels

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.