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Bourbon and Honey Salted Caramels

Bourbon and Honey Salted Caramels | BourbonAndHoney.com
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Ingredients

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  • 2 cups sugar
  • 2 cups heavy whipping cream
  • 6 tablespoons honey
  • 1 vanilla bean
  • 4 tablespoons butter
  • 2 tablespoons bourbon
  • 1/2 teaspoon coarse Kosher salt
  • Coarse Kosher salt, if desired

Instructions

  1. Lightly coat an 8×8″ baking pan with non-stick spray and line with parchment paper, leaving a 2″ overhang on 2 sides; spray parchment. Split vanilla bean pod lengthwise into halves. Scrape out seeds with a small knife; set aside.
  2. In a heavy-bottomed 3-quart saucepan over medium heat, combine sugar, cream, honey and vanilla bean pod (but not the seeds). Cook about 35 minutes, stirring frequently, to 245°F on candy thermometer or until a small amount of caramel mixture dropped in a cup of ice water forms a firm ball and holds its shape until pressed. Carefully fish out and discard the vanilla bean pod. Remove from heat and whisk in butter, bourbon, vanilla seeds and 1/2 teaspoon salt. Pour mixture into prepared pan. Cool completely, about 4 hours.
  3. Life the caramels out with parchment paper to a large cutting board. Cut caramels into 8 rows by 8 rows. Sprinkle each caramel with salt and wrap individually in wax paper or parchment paper. Store wrapped caramels in an airtight container at room temperature for up to 2 weeks.

Nutrition

Find it online: https://www.bourbonandhoney.com/bourbon-honey-salted-caramels/