Ingredients

The following ingredients have 30 Servings
  • 1 cup heavy cream
  • 5 Tbsp unsalted butter, cubed
  • 2 Tbsp bourbon
  • 1/2 tsp salt
  • 1/2 cup dark amber maple syrup
  • 1 1/4 cups sugar
  • flaky salt

Instruction

  • Line an 8-inch baking dish with parchment paper. Combine heavy cream, butter, bourbon, and salt in a heavy saucepan over medium-high heat. Once mixture boils, immediately remove from heat and set aside.
  • Combine maple syrup and sugar in a large heavy saucepan over medium-high heat and heat to 280°F. Stir just at the beginning with a heatproof spatula; stop stirring once sugar begins to melt. Continue cooking without stirring until the sugar mixture reaches 280°F.
  • Carefully pour heavy cream mixture into saucepan (stand back; the ingredients will bubble and spatter). Continue to cook mixture until it reaches 250°F, stirring the mixture with a heatproof spatula to prevent scorching and burning (don’t scrape down the sides of the pan).
  • When the mixture reaches 250°F, pour the caramel into prepared pan and let cool at room temperature for 30 minutes. Sprinkle with flaky salt.
  • Place uncovered pan in the refrigerator and cool for 2 hours to set.
  • Lift parchment to remove caramel from pan and place on a cutting board. Spray a sharp knife with nonstick spray and trim any ragged edges; cut into 30 caramels.
  • Wrap caramels individually in wax paper and store in an airtight container at room temperature up to 3 weeks.