Bourbon-Sea Salt Caramels

• 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)
• A candy thermometer

1. Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
2. 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.
3. 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 240u0b0F. 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.
4. DO AHEAD:

vegetable oil spray, sugar, light corn syrup, condensed milk, unsalted butter, bourbon, kosher salt, salt, thermometer

Taken from www.epicurious.com/recipes/food/views/bourbon-sea-salt-caramels-51205540 (may not work)