Salted Caramel Candy (with Bourbon)
Soft chewy salted caramel squares with a hint of bourbon flavor! This Bourbon Caramel Candy Recipe is so easy to prepare, you’ll be happy to make batch after batch for friends and family this holiday season.
Why You’ll Love Salted Caramel Candy
One of my biggest thrills of the holiday season is gift-giving.
Receiving a gift is always nice. Yet for me, there’s nothing better than to hand someone a little memento that shows just how much I love them.
Gifts don’t always have to be extravagant and costly. Sometimes the gifts that speak the loudest are the ones you made by hand. You’re silently telling the recipient that they are worth your money, your creative energy, and most importantly… your precious time.
That is where homemade candy comes in! I love to make these Bourbon Salted Caramel Candies for all of my loved ones during the holidays. It is SO much better than store-bought candy, and surprisingly easy to make at home!
The crunchy sea salt on top is like a cherry on top. It cuts the sweetness of the caramel and adds a touch of texture!
You’ve heard the sayings “Actions speak louder than words” and “It’s more blessed to give than to receive.”
This season, I encourage you to take the time to make one gift. If you’ve never done it before, you’ll be amazed by its impact on your friends and family. Priceless.
Every year I spend hours making cookies and candies to package and give to loved ones.
This season among the thumbprints and fudge, I decided to make something slightly more elegant, yet just as comforting… our new Bourbon Salted Caramel Candy Recipe.
I know, I know. Candy-making sounds complicated.
However, I promise you this is the easiest and fastest caramel candy recipe you’ll ever try. Plus each little bite of this Salted Caramel Candy Recipe is sheer magic in your mouth!
How To Make Salted Caramel Candy (with Bourbon)
The beauty of each little salted caramel is the creamy dreamy texture and taste that comes from ultra silky dairy and caramelized sugar.
To make this super-easy, yet luxurious, Salted Caramel Candy with Bourbon Recipe start by bringing cream, butter, sugar, bourbon, and corn syrup to a boil.
Using mostly brown sugar gives you a jump-start on the caramelization process, so it takes less time to make.
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.
If it’s too soft, or isn’t as caramelized as you like, you can simmer it a bit longer and test again.
The alcohol cooks out, leaving a hint of boozy essence that gives each little salted caramel a kiss of something special.
Pour the molten Caramel Candy Recipe into a parchment paper-lined baking dish and cool.
Cut. Generously sprinkle with salt. Then wrap each piece in wax paper so they are easy to pass around.
Upon first taste, your loved ones are going to know just how special they are to you!
Frequently Asked Questions
If you have never made caramel candy at home, it is made from cream, sugar, butter and vanilla! The sugar gets perfectly caramelized and mixes with the cream to make a chewy caramel candy!
These easy caramels can be wrapped and stored at room temperature for up to 2 weeks!
Definitely! To make chocolate caramel candies, dip these caramel squares into melted semi-sweet or milk chocolate.
Looking for More Marvelous Holiday Dessert Recipes? Be Sure to Try:
- Sugared Cranberries
- No Bake Peanut Butter Balls
- Easy Peanut Brittle
- Dessert Charcuterie Board
- Tiramisu Cookies
- Mexican Chamoy Candy (Dulces Enchilados)
- Fluffy Divinity Candy Recipe
- Mexican Burnt Milk Candy (Leche Quemada)
Salted Caramel Candy Recipe (with Bourbon)
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
- Sea salt coarse or flaked
Instructions
- 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.
- Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Allow the mixture to simmer until it reaches 245-260 degrees F and is the desired color you like for caramel. If the temperature starts rising faster than the caramel is browning, lower the heat even more to give it time to caramelize.
- Meanwhile, line a 9×13-inch baking dish with parchment paper and cut the corners so it folds into the dish neatly. Spray the parchment with non-stick cooking spray. Then prepare a cup of ice water to test the caramel. Once the caramel reaches at least 245 degrees F, use a spoon to drop a little bit of molten caramel into the ice water. Lift it out and test for texture. It should be firm enough to cut, yet soft enough to chew. If needed, simmer the caramel a little longer, but do not allow it to go over 260 degrees F. Once it's ready, stir in the vanilla extract.
- Carefully pour the molten caramel into the prepared dish and allow it to cool completely. You can speed up the cooling process by placing the dish in the refrigerator. Once cooled, lift the whole sheet of caramel candy out of the dish by the edges of the parchment paper and cut into 1-inch squares. Sprinkle generously with sea salt, then wrap each candy in small pieces of wax paper.
Notes
Nutrition
Disclosure: This post is sponsored by the California Milk Advisory Board. All opinions are my own.
These are SO good!!! My friends are always asking if I am going to be making these.
I use a candy thermometer and usually get it up to 252-255 degrees. This takes about 50-55 minutes on my stove top. It is definitely worth the time! I cut them into about 160 pieces. They will last you at least 3 weeks, if you can keep from eating them all!!!
Thank you so much for this recipe!!!
Made this recipe and it was easy, but it took a very long time to come to temp. My caramels are pretty hard, is that because of how long they cooked? And I can’t taste the bourbon, I even put in a bit more Jim Beam when I put in the vanilla. They’re good, but I just wish they were softer and had a stronger flavor. Did I do something wrong?
Hi Tammi!
The firmness probably has to do with the time it took to reach the proper temperature. It is most likely the burner/heat level used. If you try them again, turn the heat up just a smidge.
I made this. Getting the caramel to the desired temp took a very long time for me; not sure what I was doing wrong (if anything). Taste is good, but is homemade better than something like Werthers? Not sure if it was worth the effort. Also not sure the addition of bourbon is worth it. Finally, I’d look for a better way to wrap these than waxed paper squares, to make them more attractive.