Patience isn't my strong suit, and it does take a little while for the caramel to reach the perfect temperature. Like 45 minutes. The sugar mixture hits 220°F pretty quickly, but it takes f o r e v e r for it to get another 20 degrees hotter. I usually try to find something else to do in the kitchen to pass the time, like work on dinner. It's not a good idea to leave the room while sugar is cooking, because sometimes it rises up while boiling, and hot sugar spilling all over the stove top would be bad news. I have found that caramels made with sweetened condensed milk, rather than heavy cream, are a bit less likely to boil over, but I still watch that pot like a hawk.
These caramels have a rich, dark, flavor, because of the brown sugar. You can use white sugar instead, if you want, for a lighter flavor. And I suppose, if you don't like bourbon, you can use another type of liquor. Rum might be nice, for example, or Kahlua.
Brown Sugar Bourbon Salted Caramels
1 cup packed dark brown sugar
1 cup sugar
1/4 cup corn syrup
1/2 cup water
1 14-oz can sweetened condensed milk
1 stick butter, cut into small pieces
2 tablespoons bourbon
1/2 teaspoon salt
Cut a length of parchment to fit the bottom of an 8" square metal baking pan, with about 6" overhang on each side. Set aside.
Put both sugars, corn syrup, and water in a 2 quart saucepan. Turn heat to medium and stir sugars to combine. Cook until bubbly, 3-4 minutes. Add the can of sweetened condensed milk and the butter, and stir until the butter is melted. Clip a candy thermometer to the pan. Make sure the tip of the thermometer is in the syrup, but not touching the bottom of the pan.
|Close, but no cigar.
Once the syrup has reached temperature, remove from the heat, remove the thermometer, and quickly stir in the bourbon and salt.
|After pouring into pan. The stuff sets up pretty quickly, but should be completely cool before cutting.
Posted on Minxeats.com.