I started CHRISTINEats in 2010. I specialized in liquor-infused confections and, without a doubt, these Bourbon Caramels were my best seller at Whole Foods, Bloomingdales, Dean & Deluca and online. I closed CHRISTINEats in 2015 when I opened my restaurant, White Street, as I could not keep up with being a mom AND owning two companies. The recipe never died, however, and so I will share it with you now. It is absolutely #flaweless.

CHRISTINEats Bourbon Caramels

INGREDIENTS

5 ⅓ cups heavy cream

½ cup Maker’s Mark bourbon

1 T + 1.5 tsp pure vanilla extract

6 cups sugar

3 cups light corn syrup

6 oz butter

1 ½ tsp salt

Your choice add-in: 2 1/2 cups peanuts, 2 1/2 cups pistachios or 2 Tablespoons course sea salt

METHOD

Line a half-sheet pan with a sheet of parchment paper. Use a small amount of cooking spray in the corners and center of the pan to make the parchment paper stick.
In a 2 quart saucepan, scald* the cream, bourbon and vanilla over medium-low heat.
*This just means to bring it to a boil until it gets abundantly frothy, then turn off the heat.
In a 16 or 20 quart, heavy bottomed, stainless steel pot over medium-high heat, stir together the sugar and corn syrup. Stir occasionally until the mixture becomes more fluid and comes to a gentle boil for about 10-12 minutes until a candy thermometer registers 305°F (the hard crack stage).
Add the butter and salt to the sugar mixture, stirring constantly. Pour the warmed cream mixture into the pot using a slow but steady stream without letting the boil stop. CAUTION: when you add the cream, the caramel mixture will steam up and bubble. Wear long gloves at all times to avoid getting burned by the steam or any splatters.
Continue to heat over medium-high heat and stir occasionally to prevent scorching on the bottom of the pot. When the thermometer registers 248°F, after about 15+ minutes, remove the caramel from heat.
Pour the caramel into the prepared pan. Use a spoon to smooth out the surface.

Add-Ins

Peanut: Add 2 ½ cups chopped, roasted, salted peanuts into caramel pot after step 5; stir thoroughly. Pour the caramel into the prepared pan and smooth top with a spoon to ensure that the peanuts are evenly distributed.

Pistachio: Add 2 ½ cups raw pistachios into caramel pot after step 5; stir thoroughly. Pour the caramel into the prepared pan and smooth top with a spoon to ensure that the pistachios are evenly distributed.

Sea Salt: After pouring the caramel into the prepared pan, sprinkle the top of the caramel with coarse sea salt.

7. Allow caramel to set for at least 6 hours at room temperature.

8. Cut into 1 1/2” x 1/2” logs and immediately wrap then in cello or waxed paper squares by twisting at the ends.

9. Prepare yourself for the best bite of your life!!!! #flaweless