Maple Syrup Caramels

Flavored with plenty of pure maple syrup and just a hint of sea salt, these sensational (and seasonal!) caramels are simple to prepare and totally addictive.

Maple Syrup Caramels

About This Recipe

Yield:Makes 40 caramels
This recipe appears in: Edible DIY: Maple Syrup Caramels


  • 1 cup heavy cream
  • 5 tablespoons unsalted butter, diced
  • 3/4 teaspoon salt
  • 1/2 teaspoon maple extract (optional)
  • 1 cup granulated sugar
  • 1/2 cup maple syrup
  • 3 tablespoons light corn syrup
  • 1/4 cup water


  1. 1

    Line 8x8-inch square baking pan with aluminum foil, leaving 2-inch overhand on two sides. Line pan again with parchment paper, leaving overhang on alternate sides from foil. Lightly oil parchment or spray with nonstick cooking spray. Set aside.

  2. 2

    Combine heavy cream, butter, sea salt, and maple extract (if using) in small saucepan and bring to a boil. Immediately remove saucepan from heat and set aside.

  3. 3

    Combine sugar, maple syrup, corn syrup, and water in large saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Boil without stirring, swirling pan occasionally, until mixture has gone from light to dark amber, about 6 minutes.

  4. 4

    Carefully pour cream mixture into sugar mixture. It will bubble vigorously. Reduce heat to medium-low and simmer until candy thermometer registers 248°F. Pour caramel into prepared pan. Allow caramel to cool for at least three hours. Cut caramel into one-inch pieces using kitchen shears and wrap pieces in wax paper. Caramels will keep for at least a week stored in an airtight container at room temperature, and even longer in refrigerator.


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