- 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.
- Category: Candy
Keywords: maple caramels, caramels, candy, Christmas candy, holiday candy,