Recipe courtesy of Gesine Bullock-Prado

Caramels

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 3 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 36 pieces
Share This Recipe

Ingredients

Directions

Special equipment:
a candy thermometer
  1. 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.
  2. 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.

17m Easy 99%
CLASS
Sebastien Rouxel

Salted Butter Caramel

19m Intermediate 100%
CLASS
23m Easy 100%
CLASS
18m Easy 98%
CLASS
Four and Twenty Blackbirds

Caramel Sauce

4m Easy 98%
CLASS
24m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages