Comments on: Salted Bourbon Caramels https://thekitchenpaper.com/salted-bourbon-caramels/ Mon, 20 Jan 2025 19:20:33 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Stacey https://thekitchenpaper.com/salted-bourbon-caramels/#comment-410830 Mon, 20 Jan 2025 19:20:33 +0000 https://thekitchenpaper.com/?p=4908#comment-410830 This is the second time I've made these and the flavor is incredible! I don't think I can eat regular caramels now.
The first time I cooked these to a temperature of 250°F but they were too hard.
The second time I cooked to 242°F and they turned out perfectly - soft and chewy.

★★★★★

]]> By: Kathi https://thekitchenpaper.com/salted-bourbon-caramels/#comment-407021 Thu, 16 Dec 2021 00:01:56 +0000 https://thekitchenpaper.com/?p=4908#comment-407021 I just made them. They came out perfectly, (I followed the directions).

]]> By: Rita https://thekitchenpaper.com/salted-bourbon-caramels/#comment-406797 Thu, 25 Nov 2021 04:06:41 +0000 https://thekitchenpaper.com/?p=4908#comment-406797 Did you really mean 3 cans of sweetened condensed milk? I mean, it’s okay, I’ve never used that much in anything (never made caramels either). Oh, I just want to be sure.

]]> By: Mary https://thekitchenpaper.com/salted-bourbon-caramels/#comment-372951 Tue, 11 Aug 2015 16:53:10 +0000 https://thekitchenpaper.com/?p=4908#comment-372951 In reply to Kasey.

Thanks for the comment, Kasey! Interesting note on the temp... mine were almost TOO hard when I made them, so maybe my thermometer is wacky! Hopefully the batch at 252 works! xo

]]> By: Kasey https://thekitchenpaper.com/salted-bourbon-caramels/#comment-372950 Tue, 11 Aug 2015 15:55:38 +0000 https://thekitchenpaper.com/?p=4908#comment-372950 Tried out this recipe to bring to an Alice and Wonderland themed adult birthday party as an "eat me" tidbit and boy, did these NOT come out. The flavor is fantastic, I will say that. Very delicious. But the 240 temperature is not enough. They are a gooey, sticky mess. I talked with a friend who owns a caramel making business and she said 252 is the magic number and 240 has never worked for her either. I have to re-make my batch, unfortunately, but these failed ones will become a yummy caramel sauce by adding 1/4 - 1/2 cup cream and heating on the stove. Thanks for the flavor idea. It really is wonderful.

]]> By: Our Top Three New Years Eve Yummy’s! | https://thekitchenpaper.com/salted-bourbon-caramels/#comment-5838 Mon, 30 Dec 2013 19:04:25 +0000 https://thekitchenpaper.com/?p=4908#comment-5838 […] on some really cool blogs and wanted to share with you! You can find the original recipes for the Salted Bourbon Caramels, Rainbow Mini Mints, & Mini Samoa Donuts by clicking on each dessert. You can also find almost […]

]]> By: Dina https://thekitchenpaper.com/salted-bourbon-caramels/#comment-5837 Mon, 30 Dec 2013 15:38:45 +0000 https://thekitchenpaper.com/?p=4908#comment-5837 these are so yummy!

]]> By: I love lists, Friday! – Shutterbean https://thekitchenpaper.com/salted-bourbon-caramels/#comment-5792 Fri, 27 Dec 2013 08:01:14 +0000 https://thekitchenpaper.com/?p=4908#comment-5792 […] The Kitchen Paper made my Bourbon Salted Caramels  […]

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