Cooking Classics
The Technique
Bourbon-Pecan Salted Caramels
Preparing caramels in your own kitchen is certainly a treat but when bourbon & pecans are added to the mixture, these sweets are taken to a whole new level. Before getting started with this version, look to Homemade Caramels to learn more about the duel temperature, streamlined process. Just before the caramel mixture is ready to pour into the pan, the bourbon & pecans are stirred in. The Essential Guide To Making Homemade Candy is another valuable resource to ensure success. Hone your skills & make this irresistible variation perfect for sharing with family & friends.
Bourbon-Pecan Salted Caramels
makes 32 pieces
It will take approximately 13 minutes once the initial sugar mixture comes to a boil until it is ready to be removed from the heat at the firm ball stage. I prefer to pull the mixture from the heat a degree or two just below the “firm ball” reading on the thermometer. Once cool, the caramels will make crisp cuts with a firm yet chewy texture. Wrap individually in squares cut from wax paper so they hold their shape.
1 cup heavy cream
1/2 cup butter, cut into 8 pieces
1/2 tsp kosher salt
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
2 Tbsp bourbon
1/2 cup toasted pecan halves, chopped
Cut 2 pieces of parchment paper that extend over the sides of an 8-inch baking pan by at 2-inches. Lightly coat the pan with cooking spray. Place the parchment paper in the pan & lightly coat it with cooking spray. Set aside. Combine the cream & the butter in a glass measuring cup or a small bowl. Microwave on High power for 30 seconds. Microwave the mixture again for 30 seconds & stir to incorporate the melted butter. Microwave again for two 15 second intervals until all of the butter has completely melted. Stir in the salt. Transfer the mixture to a measuring cup with a spout, if applicable. Set aside.
Combine the sugar, the corn syrup & the water in a heavy 3 1/2-quart saucepan. Cook over a heat setting that is set just slightly above the Medium. Stir until the mixture is combined & it just begins to come to a boil. Place a lid over the pot for 1 minute then remove it. Attach a candy thermometer to the side of the pot & cook until it reaches 320 degrees. Around the 280 to 290 degree range, one side of the pot will begin to turn the color of honey & will deepen to a golden amber color by the time it reaches 320 degrees.
Carefully & slowly pour the cream mixture into the caramelized sugar while simultaneously stirring with a long handled wooden spoon. The mixture will bubble vigorously & a lot of steam will escape. Once all of the mixture has been incorporated, turn the heat down to Medium & stir constantly all around the pot. The temperature will drop to about 220 degrees. Cook the mixture until it reaches 240 to 245 degrees, firm ball stage. Turn off the heat & remove the thermometer. Carefully stir in the bourbon as the mixture will bubble vigorously & release a lot of steam then stir in the pecans. Pour the mixture into the prepared pan. Do not scrape the bottom of the pot if any of the mixture begins to set. The pan the candy was poured into will be extremely hot. Let stand at room temperature. Cool completely, about 8 hours. Cut the caramels into 32 rectangles & wrap each piece in wax paper. Store at room temperature up to 1 week.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Bourbon-Pecan Salted Caramels
Bourbon-Pecan Salted Caramels offer a toasty, warm flavor that are a shy softer than their Homemade Caramel counterpart. Expect a firm candy but a bite with a tad more pull to it. Each candy prepared while working on this guide, I kept vowing was my favorite. They are all good examples that showcase a variety of candy making temperatures & techniques but by far this truly was one of the best of the entire collection as each flavor note is distinctively present when eaten.
The Technique
When preparing candy, never use a smaller pot than what is called for in the recipe. The ingredients often times will double or triple from their original volume as they begin to cook. A few key pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Cream & The Butter
It’s important that the butter is melted before adding it to the caramelized sugar simply for a streamlined approach since these ingredients are added while the pot remains over the heat. Use a measuring cup with a spout to make this process safe & less cumbersome.
Cut 2 pieces of parchment paper that extend over the sides of an 8-inch baking pan 2-inches. Lightly coat the pan with cooking spray. Place the parchment paper in the pan & lightly coat it with cooking spray. Set aside. Combine the cream & the butter in a glass measuring cup or a small bowl. Microwave on High power for 30 seconds. Microwave the mixture again for 30 seconds & stir to incorporate the melted butter. Microwave again for two 15 second intervals until all of the butter has completely melted. Stir in the salt. Transfer the mixture to a measuring cup with a spout, if applicable. Set aside.
No. 2
The Sugar
If you stir the mixture carefully from the beginning & be certain stray sugar granules do not make their way up the sides of the pot, the mixture will not crystalize during the cooking process.
Combine the sugar, the corn syrup & the water in a heavy 3 1/2-quart saucepan. Cook over a heat setting that is set just slightly above the Medium. Stir until the mixture is combined & it just begins to come to a boil. Place a lid over the pot for 1 minute then remove it. Attach a candy thermometer to the side of the pot & cook until it reaches 320 degrees. Around the 280 to 290 degree range, one side of the pot will begin to turn the color of honey & will deepen to a golden amber color by the time it reaches 320 degrees.
No. 3
The Caramel Mixture
During this cooking stage, you will need to begin stirring constantly until the second temperature is achieved.
Carefully & slowly pour the cream mixture into the caramelized sugar while simultaneously stirring with a long handled wooden spoon. The mixture will bubble vigorously & a lot of steam will escape. Once all of the mixture has been incorporated, turn the heat down to Medium & stir constantly all around the pot. The temperature will drop to about 220 degrees. Cook the mixture until it reaches 240 to 245 degrees, firm ball stage. Turn off the heat & remove the thermometer. Stir the mixture well.
No. 4
The Bourbon & The Pecans
Be certain to have these items prepped, measured & close to the stove before any cooking begins. Pecans can be toasted in a 350 degree oven for 6 minutes or until fragrant. Cool completely. Coarsely chop them.
No. 5
The Additions
Carefully stir in the bourbon as the mixture will bubble vigorously & release a lot of steam then stir in the pecans. Pour the mixture into the prepared pan. Do not scrape the bottom of the pot if any of the mixture begins to set. The pan the candy was poured into will be extremely hot. Let stand at room temperature.
No. 6
The Cooled Candy
The purpose of the parchment paper is to make it easy to remove the caramels from the pan to cut. Use a little tape to secure the overhang to the side of the pan so that the parchment paper holds a snug fit when the caramel mixture is ready to be poured.
Cool completely, about 8 hours. Lift the caramel mixture form the pan using the parchment paper as handles.
No. 7
The Bourbon-Pecan Caramels
Cut the caramels into 32 rectangles & wrap each piece in wax paper. Store at room temperature up to 1 week.
The Clean Up
Candy making is sticky business. Fill the saucepan with water & place it back on the stove eye. Submerge any utensils used & bring the water to a boil. Any remaining sugar syrup will disintegrate during the process.
The Tune
“I’m In The Mood For Love” Julie London
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