Vanilla Caramels using Tiny Cat Vodka or bourbon will convince you to make your own candy. Simple to make and perfect for gifts.
Continuing with my sweet theme, I thought I would try making caramels. I love the caramel sauce that I use for my dark and white chocolate bark, so this seemed the logical step. It seems a bit intimidating, but this recipe made it sound easy so I decided to take the leap. The recipe walked me right through all the steps and it came out perfect, exactly like the photograph. But most importantly, it tastes divine. Creamy and smooth, and so much better than what you buy in the store. The recipe suggested adding bourbon, which I will definitely try in the future. For this batch I used my own homemade vanilla extract that I made using Tiny Cat Vodka.
If you’re not from North Carolina, you may not have heard of Tiny Cat Vodka. It’s made by Fainting Goat Spirits in Greensboro using all local ingredients. Farm to table, or grain to glass. A recent reviewer said it was as good as Grey Goose or Tito’s. Most of the restaurants in this area are carrying it now. Not only do they produce vodka, but they have just started selling an amazing Gin called Emulsion. I’m not a Gin lover, but this has converted me.
So back to my caramels, while amazing on their own, using a top shelf vanilla made them even better.
To make caramels, you really need a candy thermometer and a little patience. There are two steps, first you bring the sugar and syrup to a boil and let it cook until it turns a beautiful amber color. Then you add the sweetened condensed milk and butter and cook over low heat stirring constantly until it reaches 240º.
The vanilla/bourbon is added at the end and then you just let it cool in a pan. I refrigerated mine so that I could get nice rectangular pieces, but I would suggest letting it warm back to room temperature before eating. That way it will be soft and chewy. Since they’re so small it feels like you are indulging without overdoing it. Really the only hard part is wrapping them in cellophane or parchment paper.
Adapted from Bon Appetit 2013
PrintVanilla Caramels
Vanilla Caramels using Tiny Cat Vodka or bourbon will convince you to make your own candy. Simple to make and perfect for gifts.
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 48 1x
Scale
Ingredients
- 2 cups sugar
- ½ cup light corn syrup
- 14 ounce can sweetned condensed milk
- ½ cup butter, cut into small pieces
- 2 tablespoons bourbon/vanilla
- ½ teaspoon salt
- flaky sea salt
Instructions
- Lightly coat an 8×8 inch baking pan with nonstick spray and line with parchment paper, leaving an overhang on 2 sides. Spray parchment paper.
- In a medium saucepan over medium-high heat, combine sugar, corn syrup, and 1/4 cup water and bring to a boil, stirring to dissolve sugar. Cook until it turns a deep amber color, about 8-10 minutes, swirling pan occasionally.
- Remove from heat and whisk in condensed milk and butter, it will bubble vigorously. Whisk until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer reads 240º. Remove from heat and whisk in vanilla and salt. Pour into prepared pan, let cool. While still soft, sprinkle with sea salt. Refrigerate slightly once cooled to make cutting easier.
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