Caramel and salt, what a classic paring! Delicious salty, sweet, and chewy all in one bite. I wanted to spice up this classic pairing! Why not use bourbon in the caramels? I always use it in my butterscotch, so why not caramels. And why use plain sea salt to sprinkle on top, when you can use pink Himalayan sea salt?
I love the liquor from Trader Joes. You can get decent whiskey, bourbon, rum, tequila, and vodka at an affordable price! If you’re looking at fixing yourself a neat drink, I would stick to whatever labels you like best, but if you’re looking at mixing an alcohol, I would pick the Trader Joe’s brand! Since I used this in caramels, I chose to do with Trader Joe’s brand bourbon.
Pink Himalayan Sea Salt is amazing, it is a rock salt from Pakistan, more specifically the Khewra Salt Mines, the second largest salt mine in the world which is less than 200 miles from the Himalayans. Some of the salt from this location has a pink/reddish hue. Delicious salt and a beautiful color!
Let’s spice up this classic pairing of caramel and salt!
- 5 tbsp. butter
- 1 cup heavy whipping cream
- 1/2 cup Trader Joe’s Bourbon
- 1 tsp. pure Mexican vanilla
- 1/4 tsp. Pink Himalayan Sea Salt
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- up to 1 tbsp. Pink Himalayan Sea Salt
Line a 9×9 baking dish with wax paper. In a medium pot, heat butter, cream, bourbon, vanilla and 1 teaspoon of salt until boiling and set aside. In a 2 quart pot mix sugar, corn syrup, and water. Heat until boiling, but do not stir, boil until golden brown. Add the cream mixture to the sugar mixture, be careful, because this will bubble violently.
Cook over medium heat until the mixture reaches 248 degrees F on a candy thermometer or the firm ball stage. Pour into the prepared 9×9 dish and cool for 15 minutes, sprinkle on the Pink Himalayan Sea Salt then cool completely. I left the caramel overnight and in the morning, I cut into squares and wrap in wax paper.