Chocolate Bourbon Caramel

Try this Chocolate Bourbon Caramel

2 or 3 quart, heavy-bottomed pot

candy thermometer

whisk

1 cup sugar

1/2 cup corn syrup

1/2 cup water – 3 Tbsp.

3/4 cup unsalted butter

2/3 cup heavy cream

1/2 tbsp fine sea salt

3 Tbsp Bourbon

3 ounces excellent quality dark chocolate

1/4 cup excellent quality sifted cocoa powder

1. Get all of your ingredients out and measure everything ahead of time, as the process goes quickly and it will make things run smooth for you. Cut the butter into Tablespoon sized pieces, it will help.

2. Caramelize the sugars:

In the pot, mix the sugar, salt, corn syrup, and water over low heat with a whisk until the sugar is completely dissolved. Raise heat to high then cover the pot and allow to boil for 2 minutes. Remove lid and boil mixture up to about 300° F. Remove from heat and swirl the pot gently. You’ll notice the mixture start to darken a bit. (It may be easier for you to watch the color to decide when to remove from the heat. Watch it closely, as it will burn easily. You want tot color to be amber, maybe a little darker, as the residual heat will keep cooking it for a bit.)

3. Incorporate the fats:

Drop the butter pieces into the pot and whisk until the butter is incorporated. Next, pour in the cream and again, whisk until blended. Note: The butter and cream both have water, so they will cause the pot to bubble up and release very hot steam. Make sure to wear an oven mitt to protect your hands and forearms. Now mix in the bourbon and whisk until blended. Then add the chocolates and whisk again (like crazy!) until blended. Allow to cool.