Bourbon-Sea Salt Caramels

Ingredients

• 2 tablespoons bourbon 
• 0.5 cup plus light
• 0.5 teaspoon kosher salt 
• 100 servings flaky sea salt (such as Maldon)
• 2 cups sugar 
• 14 ounce condensed milk sweetened canned
• 0.5 cup butter unsalted cut into small pieces (1 stick)

Equipment

• frying pan
• sauce pan
• baking paper
• whisk
• baking pan
• kitchen thermometer

Directions

1. Lightly coat an 8x8" baking pan withnonstick spray and line with parchmentpaper, leaving a 2" overhang on 2 sides;spray parchment.
2. Bring sugar, corn syrup, and 1/2 cupwater to a boil in a medium saucepan overmedium-high heat, stirring to dissolve sugar.Cook, swirling pan occasionally, until mixtureturns a deep amber color, 8–10 minutes.
3. Remove pan from heat and whisk insweetened condensed milk and butter(mixture will bubble vigorously) until smooth.Fit pan with thermometer and return tomedium-low heat. Cook, whisking constantly,until thermometer registers 240°F.
4. Removefrom heat and whisk in bourbon and koshersalt.
5. Pour into prepared pan; let cool.
6. Sprinklecaramel with sea salt, cut into 3/4" pieces,and wrap individually in parchment paper.
7. DO AHEAD: Caramels can be made2 weeks ahead. Store wrapped tightly in plasticin airtight container at room temperature.