Best cognac and best cabernet for caramel?

[pastryani]

I don't drink alcohol, but I eat it in boozy sweet treats. 

 

I'd like to make two boozy caramels, one with cognac and one with cabernet.  What brands of cognac and cabernet would pair the best with the flavor profile of caramel??  Thanks!

 

 

[weinoo]

Cheap ones.

[jmacnaughtan]

Cheap ones.

 

Absolutely.  You're going to cook the hell out of any booze you put in a caramel, so there's no point in splashing out.

 

Alternatively, serve a good cognac with your caramels.

[Lisa Shock]

I found this article to be incredibly informative, at least about cooking with wines.

[pastryani]

Thanks it was an interesting read! Cheap it is!

[JohnT]

Yes, use cheap. And when looking for "cognac", rather look for "brandy".

[Paul Bacino]

3 buck chuck

[pastryani]

Will do JohnT!!  Thanks all!

[blue_dolphin]

pastryani, I'm not sure where in the world you are located or whether you need full bottles or can get away with the little airline-sized samplers but here's a brandy/cognac recommendation if you are in the US.  Paul Masson Brandy Grande Amber VSOP is an oak aged blend of California brandy and French cognac that I find nice.  It sells for $10.99/750 ml bottle in my area. It's tasty enough to use even in applications where it won't get cooked to death as in the caramel.   

[pastryani]

Thanks blue dolphin for the recommendation. I'm in NorCal, so I'll look out for it.

[pastryani]

Related question to booze in caramel: If you add liquor/wine/rum/etc AFTER the caramel is totally done cooking (to maintain the strong boozy flavor), and then you fill molded chocolates with this caramel, what does that do to the shelf life? (ie- is the shelf life reduced since there's more liquid/water inside?)