Boozy Salted Toffees

Directions

1. We’ll begin by preparing a standard loaf pan, ensuring the bottom and sides are covered with parchment paper, and lightly greasing them.
2. In a medium-sized saucepan over medium-low heat, melt the butter. Once melted, add the sugar and corn syrup, stirring occasionally until dissolved.
3. Stir in the sweetened condensed milk and increase the heat to medium. Continue stirring until the mixture reaches a temperature of 238°F on a candy or digital thermometer.
4. Remove the caramel from the heat and thoroughly mix in the vanilla and bourbon. Be cautious, as the caramel may bubble up and release steam during this step.
5. Pour the caramel into the prepared pan to rest for 5 minutes. Then, generously sprinkle with flaky salt over the top.
6. Refrigerate the uncovered pan for one hour to allow the caramel to set.
   Once set, use the parchment paper to lift the caramels from the pan and place them on a cutting board.
7. Cut the caramels into your desired shapes using a large, sharp knife. Separating each piece immediately after cutting is essential to prevent them from sticking together.
8. Wrap each caramel using 4x4" squares of wax paper, parchment paper, or cellophane to preserve their freshness. Enjoy!