As I look back, it seems that almost every recipe I’ve shared has had bourbon in it, but I assure you, I am fully capable of cooking without booze in the recipe – and the cook!
I’ve been wanting to try my hand at caramels for a while now, and it was only recently that I started checking recipes. I found a good one in either the November or December issue of Bon Appétit magazine. It seemed pretty simple and it has bourbon! I picked up a candy thermometer at Williams-Sonoma last weekend, and after a quick trip to the grocery store, I was set.
My main worry as I started this was the horrific story that my ex-mate in Wales’s son told me, as he showed me the most gawd-awful scars on his arm. He’d spilled some boiling sugar down his arm and had third degree burns. I can barely type it without flinching and so I was extra careful throughout the process.
I added the bourbon and the Maldon Salt and then poured the caramel onto a prepared pan.
I drove around and dropped off samples at some friends’ houses and got rave reviews from all. Of course, I am pretty sure that the next batch I make will be different due to atmospheric pressure and other vagaries of cooking. However, I deem this recipe a big success and plan to make it for the holidays!