Ingredients

The following ingredients have 1 Servings
  • 2 cups Heavy Cream
  • 1/2 cup Bourbon
  • 10 tablespoons Butter
  • 2 whole Vanilla Beans, split down the middle from end to end
  • 1/2 cup Water
  • 3/4 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 cup Maple Syrup
  • 2 teaspoons Sea Salt
  • Maldon Flake Salt, for garnish (if desired)
  •  

Instruction

  • Prepare a 9x13-inch baking pan by lining it with parchment paper.
  • In a medium saucepan, combine the heavy cream, bourbon, butter, and whole vanilla beans (split them down the middle from end to end).
  • Cook over medium heat until the butter has melted, then turn to low heat and simmer for 10 minutes to let the vanilla beans infuse into the cream mixture.
  • Discard the vanilla beans.
  • Meanwhile, combine the water, brown sugar, granulated sugar, maple syrup and sea salt in a large saucepan.
  • Bring to a boil over medium heat. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel and sugar is dissolved.
  • Carefully stir in the cream mixture (mixture will bubble up) and simmer over medium low heat, stirring frequently, until caramel registers 248°F on thermometer, 15 - 20 minutes.
  • Pour into the prepared baking pan.
  • Sprinkle the top with Maldon salt, if desired, and cool 2 hours.
  • Remove caramels from pan and cut into 1 inch pieces, set aside.
  • Store in an airtight container.