This recipe is inspired by Bon Appetit – I made a couple changes to make it a little healthier. These caramels are divine! I chilled them and sprayed the knife with Pam to cut them. You can store them chilled in the fridge for a couple weeks, if you can resist them. You need a candy thermometer for this one!
2 c coconut palm sugar or sugar
1/2 c agave syrup
14oz sweetened condensed milk
1/2 butter, cut into small pieces
2 TBSP bourbon
1/2 tsp kosher salt
Flaky sea salt
Spray an 8×8 baking pan and line with parchment.
Bring sugars and syrup and 1/4 c water to a boil in a deep medium saucepan, over medium high heat. Stir occasionally for 8 – 10 minutes until deep amber.
Remove from heat – add butter and condensed milk, whisking until smooth. Clip on your candy thermometer and return pan to medium high heat, whisking until it reaches 240.
Remove from heat, whisk in salt and bourbon. Pour into prepared pan. Top with flaky salt. Cool completely then cut into small pieces.