Recipe courtesy of Gesine Bullock-Prado
Caramels
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- Level: Easy
- Total: 3 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 36 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 102
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 0 g
- Cholesterol
- 14 mg
- Sodium
- 71 mg
- Level: Easy
- Total: 3 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 36 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 102
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 0 g
- Cholesterol
- 14 mg
- Sodium
- 71 mg
Ingredients
Directions
Special equipment:
a candy thermometer- Combine the maple syrup, brown sugar, cream, condensed milk, corn syrup and salt in a saucepan. Stir over medium heat until the mixture reaches 245 degrees F on a candy thermometer. Take from the heat and stir in the butter. Pour into a 6-inch square baking pan lined with parchment and allow to cool and set about 3 hours.
- Take the caramel from the pan and, using a very sharp knife gently sprayed with nonstick cooking spray, cut the caramels into squares and wrap in wax paper or candy wrappers (see Cook's Note). Store in a cool dry place.
Cook’s Note
If the caramel feels too soft when cutting, put it into the freezer for 30 minutes, then finish cutting.
