Now that Thanksgiving is over, I’m on the candy and cookie making rampage. I’ve just spent a whole day in the kitchen making candy and these Maple Caramels are one of the first recipes I made.
Just wait until you sink your teeth into one of these soft and chewy caramels, made with pure Maple Syrup. They are super addictive and easy to make.
What candy couldn’t be delicious when it’s made from a combination of pure maple syrup, butter, sweetened condensed milk and whipping cream? It’s no wonder this candy is so creamy and full of flavor.
The recipe calls for using a 6 x 6-inch baking pan for the caramel. However, I did not have that size and used a small glass baking dish by Pyrex that measured more like 7 x 8-inches. It worked fine. The caramels were plenty thick enough.
Maple Syrup Tips: Trust me when I tell you that all Maple syrups are not created equal. The two pictured above are both organic. However, the one on the left is from Kroger. I used it in my first batch of caramels and couldn’t even taste the maple flavor. The one on the right is from Costco. Man what a big difference. The caramels tasted like maple and were delicious!
- 1 cup high-quality Maple Syrup. See notes below.
- 1 cup dark brown sugar, packed
- 1 cup heavy whipping cream, not low fat
- 1/2 cup sweetened condensed milk
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 4 tablespoons real butter, unsalted
- Nonstick cooking spray for the knife
- In a medium saucepan, combine the maple syrup, brown sugar, whipping cream, condensed milk, corn syrup, and salt. Attach a candy thermometer to the side of the pan. Cook over medium heat, stirring constantly until mixture reaches 245 degrees on a candy thermometer. Remove from heat and mix in the butter.
- Pour candy into a 6-inch square pan lined with parchment paper and allow candy to cool and set for about 3 hours.
- Grab the ends of the parchment paper and lift the candy out of the pan. Using a very sharp knife, sprayed with nonstick cooking spray, cut the caramels into squares.
- Wrap each caramel in wax paper squares or candy wrappers.
- Store in a dry cool place.
Recipe adapted from Baked in Vermont/Gesine Bullock-Prado
- Make sure you use a high-quality Maple syrup for these caramels or they will taste like regular vanilla caramels. I used an Organic Maple Syrup, purchased at Kroger, the first time I made these, and I honestly couldn’t even taste the maple flavoring. The second time I made them, I bought Maple syrup from Costco’s and there was a world of difference. The caramels had a great maple flavor.
Keywords: maple caramels, caramels, candy, Christmas candy, holiday candy,