Hazelnut Bailey’s Salted Caramels

Line a loaf pan with parchment paper and make sure it comes up over the sides of the pan. Brush the parchment lightly with oil to keep the candy from sticking and set aside.

Add water to a large sauce pot with tall sides. Place sugar in the middle of the pot. Turn on heat to medium low and stir gently just until the sugar has dissolved. Turn heat to medium high and watch very closely from this point on, making sure not to stir again. Swirl the pan lightly at intervals if needed.

Watch the liquid go from clear to a light golden color and then eventually to a dark amber. Once the liquid begins to smoke lightly, count to 30 and turn off the heat.

Whisk in the butter until melted and then add Irish cream. Be very careful. It will foam up violently and is very hot. Wear an oven mitt to protect your hand while whisking.

Add table salt, taste the caramel and vanilla if desired.

Place your finished Hazelnut Bailey’s Salted Caramel Sauce (or regular salted caramel or even plain caramel sauce) back on the stop top in the pot you prepared it in and bring to a low boil over medium heat. Place your candy thermometer so that the tip is submerged in the caramel but not touching the bottom of the pan and so that you can also read the temperature. Boil the caramel until it just reaches 248ºF or firm ball stage and immediately remove it from the heat.

Pour the caramel in the prepared loaf pan with parchment and refrigerate for a few hours until firm.
Cut squares of parchment approximately 4×4.

Cut the caramels into bite size pieces, sprinkle with flaked sea salt, individually wrap in parchment paper and twist the ends to seal.