Baby-Bourbon Fleur de Sel Caramels with Dark Chocolate Drizzle

I realize it’s a trend, but sometimes trends are actually good.  I am a sucker for anything caramel, dark chocolate, sea salt and of course, bourbon.  As I was thinking about it and perusing my kitchen pantry, I realized I had everything I needed to attempt to make caramels.  Then I realized I had bourbon and a bar of 71% dark chocolate left over from a sea salt caramel brownie recipe, which I will share later.  I rolled up my sleeves and got to work.  Here’s what you’ll need


8X8 glass pan

Parchment paper

Candy thermometer

Non-stick spray

2 cups organic sugar

1/2 cup Karo light corn syrup

14-oz can sweetened condensed milk

1/2 cup unsalted butter, cut into small pieces

2 tablespoons baby bourbon (I use Hudson River Baby Bourbon)

1/2 teaspoon Fleru de Sel (plus more for dusting, I prefer Le Saunier De Camargue Fleur De Sel Sea Salt)

1 pound dark chocolate (I prefer 70%+ dark, but use whatever you prefer)


  1. Spray 8X8 pan lightly with non-stick spray.
  2. Cut parchment paper 8″ wide and about 14″ long.  Place parchment paper in greased pan with the two longer ends hanging over each of two sides.  This will make it easy to remove the caramels once set.  Spray the parchment as well.
  3. In a small saucepan, bring 1/4 cup water, corn syrup and sugar to a boil over medium-high heat.  Stir to dissolve the sugar.  Cook until the mixture becomes a deep amber color, but be careful not to burn it, which will happen quickly after the color change, 8-10 minutes or possible a little longer.
  4. Remove from heat and slowly and carefully stir in condensed milk and small pieces of butter.  Be very careful as you are introducing cold into hot and the mixture will boil vigorously as the ingredients are added.  Whisk until smooth.
  5. Return to low heat and attach your candy thermometer to the pan.  Cook, whisking constantly, until the thermometer reads 240F degrees.
  6. Remove from heat and whisk in Baby Bourbon and Fleur de Sel.
  7. Pour into prepared glass pan and let cool, overnight, preferably.
  8. Once cooled, remove entire caramel block from pan.  Cut into 1/2-inch pieces and move to a large cooling rack.
  9. Once cut, break up chocolate in a glass bowl.  Microwave on high in 30 second increments until the chocolate is melted and smooth.
  10. Drizzle chocolate over the cut caramels in a back and forth motion
  11. Finish with a sprinkle of Fleur de Sel and allow chocolate to re-harden (if you can wait that long)





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