BOURBON-SEA SALT CARAMELS
Provided by Bon Appétit Test Kitchen
Categories Candy Dessert Christmas Edible Gift Christmas Eve Candy Thermometer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 100 caramels
Number Of Ingredients 10
Steps:
- Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
- Bring sugar, corn syrup, and 1/2 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.
- 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°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.
- DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.
SALTED BOURBON CARAMELS
Provided by barely adapted from
Time 30m
Number Of Ingredients 10
Steps:
- Lightly spray an 8″x8″ pan with vegetable oil, then line with parchment both ways, and spray the parchment. Set aside.
- In a large saucepan over medium-high heat, combine the sugar, water, and corn syrup. Bring to a boil, gently stirring to dissolve the sugar.
- Once the mixture reaches a boil, let it cook relatively undisturbed (swirl occasionally) until it is a deep amber-brown. This takes about 10 minutes, give or take a few.
- Remove from the heat and add the sweetened condensed milk and butter. It will bubble furiously, so whisk and be careful! Whisk until it is completely smooth again, then return to medium-low heat.
- Cook, whisking continuously, until the candy thermometer registers 240 F. Remove from heat and whisk in bourbon, vanilla, and 1/2 tsp salt. Whisk until smooth, then pour into your prepared pan.
- Liberally sprinkle sea salt over the top, and let cool before cutting and wrapping in wax paper.
SALTED CARAMEL-BOURBON SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield about 2 cups
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)
SALTED BOURBON CARAMEL MILKSHAKE
Not many things will get my kids out of the pool like a salted caramel milkshake, and not many things will increase your odds of being pushed into the pool like drinking a salted Jack Daniel's caramel milkshake with me and my buddies.
Provided by Guy Fieri
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pour 1/3 cup water and the bourbon into a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar.
- Once the sugar turns a rich, deep brown, remove the pan from the heat and carefully pour in the cream, taking care as it will splatter a little. Add the butter, salt, and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce-this makes it shiny and rich.
- Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Combine the ice cream, milk, and the remaining caramel sauce in a blender, reserving a little of the caramel for the topping. Blend until smooth and pour into the glasses. Top each with a little whipped cream, a pinch of sea salt, and a drizzle of the reserved salted caramel sauce.
SEA SALT CARAMELS
I have heard great things about Sea Salt Caramels and found this recipe on About.com. I have not given it a try yet, but soon will. If you get a chance to make it before I do, let me know what you think. Thanks, Brian
Provided by brian48195
Categories Candy
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Place the cream in a large saucepan over medium-high heat and bring it to a boil.
- Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
- Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
- Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
- Pour into prepared pan and let set at room temperature until firm enough to cut.
- Cut the caramel into small squares or strips with a chef's knife.
- Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.
Nutrition Facts : Calories 113.6, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.2, Sodium 213.8, Carbohydrate 17.6, Sugar 15, Protein 0.2
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