- 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
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.
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.
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.
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.