Bourbon Salted Caramel Candy Recipe

I love using California-made dairy products, because California has such high standards for their dairy industry, that they produce meticulously consistent dairy products. I know when I buy cheeses, milk, cream, and butter with the Real California Milk seal, I’m buying quality.

Place a candy thermometer on the edge of the sauce pot and when the temperature reaches 245 degrees F, test the caramel candy recipe by spooning a little bit into a cup of ice water. The ice water will cool the candy quickly, then you can pick it up and pop it in your mouth to see if it has the flavor and soft chewy texture you like.

Ingredients:

• 2 cups packed brown sugar
• 1 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 cup salted butter (2 sticks)
• 1 cup light corn syrup
• 1/2 cup bourbon
• 1 tablespoon vanilla extract
• Course or flake sea salt

Directions:

1. Place the sugars, heavy cream, butter, corn syrup and bourbon in a large sauce pot. Attach a candy thermometer to the edge of the pot with the tip touching the ingredients, then place over medium heat.
2. ...................................................................................................................................
3. ..........................................................................................................................................

full recipe : www.aspicyperspective.com

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