Whenever my sister and I spend time together we love cooking new recipes. I mentioned making caramels and she was more than willing to help. These caramels are made out of our homemade our maple syrup, fresh cream and our homemade vanilla extract – they are so simple and delicious!
Starting off – you will want to use your best heavy bottomed pot. My candy thermometer clips to the side of my pot, but you can use a quick read thermometer in a pinch. Mix in the maple syrup, cream and salt and heat over a medium heat until a rolling boil occurs – stirring often.
If you’re unsure of what a rolling boil actually is – it’s a boil that cannot be stirred out. When the caramel gets to this point you will want to pay close attention to the thermometer while stirring constantly. We like our caramels a bit softer so they don’t strain our teeth – so we boil to the hard ball candy stage which is 245°F. If you want these to end up a bit tougher then let the temperature reach 255°F. When the caramel mixture reaches the right temperature, turn off the stove and stir in the butter and vanilla extract until fully mixed. Be very careful adding the vanilla extract in as it will cause a secondary boil to burn off the alcohol.
Before pouring into your baking dish make sure it is very well buttered; otherwise your caramels will not come out. I used an 8” x 8” baking pan – but if you would like your caramels a bit thinner you can use a 9” x 9”. After evenly spreading the caramel mixture into the baking dish place in the refrigerator or freezer to cool.
Once cooled you can sprinkle the caramel with your sea salt. Your caramel should pop right out of the baking dish; if it doesn’t you can float the dish in a warm water bath for a couple minutes to help loosen the caramel. Cut up your caramel into small bars and wrap in wax paper. These will need to be stored in the refrigerator until you are ready to enjoy.
- 2 cups of pure maple syrup
- 1 1/2 cups of fresh cream (or store bough heavy whipping cream, or coconut cream)
- 2 tablespoons of butter (plus some to grease the baking dish)
- 1 tablespoon of vanilla extract
- Sea salt
- Heavy-bottomed pot
- Candy thermometer
- 8” x 8” baking dish
- Wax paper
- Heavily grease an 8” x 8” baking pan with butter and set aside.
- Clip candy thermometer to the side of your pot and add in maple syrup, cream and a big pinch of sea salt.
- Bring mixture up to a rolling boil stirring frequently.
- Once a rolling boil is reached, stir mixture constantly until it reaches 245°F.
- Remove mixture from heat and stir in butter and vanilla extract until mixed through.
- Pour caramel mixture into baking dish.
- Place baking dish in refrigerator for at least 45 minutes – or until caramel is set.
- Sprinkle caramel with sea salt.
- Pop caramel out of the baking dish, cut into bars and wrap in wax paper.
- Store caramels in refrigerator until ready to enjoy.