Bourbon Sea Salt Caramels

INSTRUCTIONS

1. Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.

2. Bring sugar, corn syrup, and 1/4 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.

3. 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, cut into 3/4” pieces.

4. In a medium heat-proof bowl, melt the bittersweet chocolate in short bursts in the microwave or over a double boiler. Temper the chocolate: bring to 115 degrees then cool to 88 degrees. Using two forks, dip each caramel in the melted chocolate and swirl it around to coat. Tap each candy against the edge of the bowl a few times to release excess chocolate. Transfer chocolate-covered caramels to a prepared pan. Sprinkle with flaky sea salt. Chill for 20 minutes to set the chocolate. Store caramels in an airtight container in the fridge.

5. DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.