Bourbon Salted Caramel!

Hello hello! Happy Monday!

Did you have a nice weekend? Hopefully you got in something fun! Between event planning and blogging the weeks are keeping me pretty bogged down lately, but I try to give myself one day or at least a half a day every week of pure fun. Uninterrupted, uninstagrammed fun. Well maybe the instagram part is a fib 😉

This weekend we got on a big boat and headed to Catalina for the day to celebrate my grandmas birthday. She turned 77 this weekend and it was a HUGE deal. It was my first time over to Catalina and it certainly won’t be my last. I really want to do a fun adventurous trip filled with parasailing and the like. 

What did you do?! Hopefully you got outside a little! Maybe an afternoon of shopping?! (gah that sounds too good). Whatever you really like I hope you got a few hours to do it! Feed your soul a lil, ya know?

I also dipped my toes into all things ‘salted caramel’ for the weekend. Yeah seriously, be ready for the salted caramel recipes because they are coming to the blog, FULL THROTTLE. 

I can’t get enough. And when you make yourself a batch you will see why. You seriously CANNOT go wrong with boozy salted caramel. It’s good in EVERYTHING. I tested it over and over again in recipes just to be sure 😉 

Don’t worry The Whisking Kitchen’s pumpkin game will be strong over here but I gave good old salted caramel a spin in the hot seat to kick of Autumn. 

*Caution* This isn’t the easiest of recipes. Meaning… you won’t just throw it in a pan and watch it boil.  It takes a little bit of patience and a whole lot of concentration. Just be sure to measure your ingredients out ahead of time and keep them all in arm’s reach. PROMISE you can do this! Don’t be too distracted, IE baby’s crying, dogs licking your feet and boyfriends nagging for a ‘taste test’. Other than that, you’re golden. Or in this case, amber. Good luck!

BOURBON SALTED CARAMEL!

1 Cup of granulated sugar
1/2 Cup of heavy cream
6 Tablespoons of unsalted butter, diced 
2 Tablespoons of bourbon
1 1/2 Teaspoons of sea salt

In a heavy bottom sauce pan heat one cup of sugar until melted 5-10 minutes. Stir consistently with a wooden spoon and be VERY careful not to burn. The color should be an amber brown. Any darker and you have burned your sugar. Add in butter slowly and stir until melted. Very slowly add in heavy whipping cream.

*Note the butter and cream will splatter and bubble up because they are a different temp to the sugar, so be careful!* 

Continue to boil and stir for another 30 seconds to 1 minute. At this point we are just trying to thicken the caramel. Remove pan from heat add in salt and bourbon and stir. Transfer caramel to a glass jar and cool completely before refrigerating. To reheat the caramel place jar in microwave for two 30 second increments, stirring after the first. Enjoy!