Procedures

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.