Sweetened condensed milk makes this salted caramel recipe extra-luscious.
Recipe information
Yield
Makes about 100 caramels
Ingredients
2
½
1
½
2
½
Preparation
Special Equipment:
Step 1
A candy thermometer
Instructions
Step 2
Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.
Step 3
Bring sugar, corn syrup, and ¼ 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.
Step 4
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.
Step 5
DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.
Nutrition Per Serving
Leave a Review
Reviews (396)
Back to TopI’ve made these a handful of times, they’re a real crowd pleaser around the holidays. I add vanilla paste, too. They store well, staying soft for weeks. I think 3/4 inch pieces are too big, but honestly it is kind of difficult to cut into squares anyway because they’re so soft. I start by cutting into 8 strips, then cut each of those separately into .25-.5 inch pieces, which end up sort of cylindrical like tootsie rolls, wrapping as I go.
Anonymous
CA
12/11/2021
For my first time making caramels this recipe turned out pretty decent. My only complaint is that they didn't set as stiff as I would like my caramels to be, but that's a modification I can make for next time.
queercook69
Wisconsin
5/22/2020
didn’t turn out how I expected
Anonymous
4/13/2020