- Nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 14-ounce can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 2 tablespoons bourbon
- 1/2 teaspoon kosher salt
- Flaky sea salt (such as Maldon)
- Special equipment: A candy thermometer
- Lightly coat an 8×8″ baking pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on 2 sides; spray parchment.
- Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
- Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4″ pieces, and wrap individually in parchment paper.
- DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.