1 1/2 Cup Bourbon Vanilla Sugar, divided
1 3/4 Cup Cream
1 Cup Butter
4 Tablespoons Bourbon
1/2 Cup Pure Cane Sorghum
Pinch of Bourbon Smoked Sea Salt
With parchment paper, line an 8 inch baking pan leaving plenty of paper hanging over the sides and lightly butter. Combine sugar, butter, and sorghum in a heavy deep saucepan over medium heat for about 5 minutes. Remove from burner, and add heavy cream. Stir in bourbon. Return to medium heat burner, and bring mixture up to hard ball stage. (248° with candy thermometer) Stir to keep from sticking. Do not leave pan unattended! Remove from heat and pour into parchment lined pan. Mixture is hot. Refrigerate until thoroughly chilled. Don’t rush here or the caramels will stick to the wrappers. Sprinkle sea salt on top of cut caramels
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