I’m not trying to fool you. I know you’ve seen me make caramel before, and in step-by-step detail. But not with bourbon and Fall spices.
For wedding dessert bar purposes, I kept up appearances by making about 400 of my standard fleur de sel caramels. I had to, or there might have been an Occupy Dessert Bar movement. Seriously. People get passionate over burnt sugar with salt, at least in my family.
But for my own creative purposes, I wanted to try something a little different. Something infused with Autumn. Something boozy. Bourbon spice caramels were born.
After pulling out all ingredients, I re-focused on exactly how much butter was going into this dual caramel candy-making escapade. A lot.
As in that entire stick plus 2 tablespoons of butter below was only one eighth of the amount. Granted, no one was going to eat a butter stick’s worth of caramel in one sitting, but some might come dangerously close.
I looked away from the butter and cream mixture and started working on the separate pot of soon-to-be-burnt sugar.
Instead of the water used in my original fleur de sel recipe, I used bourbon here. I’m not sure if that’s how the pros do it, as I admittedly made this up as I went. And even when I looked online later to validate my in-the-moment decisions, all I found were bourbon caramel sauces. Not helpful since they don’t cook at nearly as high of a temperature.
Anyway, beyond the crazy amount of butter, I also went through two entire 10-pound bags of sugar … (more…)