I have a confession to make. Remember those salted caramels from earlier this week? Not a single one made it to a neighbor or friend; we demolished the batch and never looked back. To offset the guilt over consuming the gift, I made another batch (and we liked these even better than the first!).
If you are powerless to resist the charm of soft and buttery caramels, do not make these. Maple syrup and a splash of bourbon give the caramels such an incredible flavor that you’ll never be able to stop at just one. Trust me.
- 1 cup heavy cream
- 5 Tbsp unsalted butter, cubed
- 2 Tbsp bourbon
- 1/2 tsp salt
- 1/2 cup dark amber maple syrup
- 1 1/4 cups sugar
- flaky salt
- Line an 8-inch baking dish with parchment paper. Combine heavy cream, butter, bourbon, and salt in a heavy saucepan over medium-high heat. Once mixture boils, immediately remove from heat and set aside.
- Combine maple syrup and sugar in a large heavy saucepan over medium-high heat and heat to 280°F. Stir just at the beginning with a heatproof spatula; stop stirring once sugar begins to melt. When the sugar mixture reaches 280°F, carefully pour heavy cream mixture into it (stand back; the ingredients will bubble and spatter). Continue to cook mixture until it reaches 250°F.
- Pour the caramel into prepared pan and let cool at room temperature for 30 minutes; top with flaky salt. Place uncovered pan in the refrigerator and cool for 2 hours to set. Lift parchment to remove caramel from pan and place on a cutting board. Spray a sharp knife with nonstick spray and trim any ragged edges; cut into 30 caramels. Wrap caramels individually in wax paper and store in an airtight container at room temperature up to 3 weeks.