Old Fashioned Caramels

Line a 9-inch square baking pan with parchment paper, extending paper over edges of pan. In a 3-qt. saucepan combine butter, sugar, 1 cup of the cream, and the corn syrup. Bring to boiling over medium-high, stirring gently to melt butter and dissolve sugar. Clip a candy thermometer to side of saucepan. Reduce heat to medium (mixture should boil at a moderate steady rate across the surface). Cook, without stirring, 35 to 40 minutes or until mixture reaches 248°F (firm-ball stage). Remove from heat.

Meanwhile, in a small bowl stir together the remaining 1 Tbsp. cream, the bourbon, vanilla, and orange zest. Gently stir bourbon mixture into caramel mixture, being careful not to scrape down sides of pan. Pour mixture into the prepared baking pan. (Do not scrape down sides of pan, just what is on the bottom.)

Let stand at room temperature about 2 hours or until cool and mixture is firm. Use parchment to transfer uncut candy to a cutting board. Using a buttered knife or kitchen scissors, cut into 72 pieces. Wrap caramels in pieces of waxed paper, twisting ends to seal. Store in an airtight container at room temperature up to 2 weeks.