When the mixture hits 240-degrees F, remove the pot from the heat. Mix the salt, cinnamon, ginger, and nutmeg together in a small bowl. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. https://cooking.nytimes.com/recipes/1020685-maple-pecan-caramel-corn Combine sugar, maple syrup, corn syrup, and water in large saucepan. Just use a thermometer to keep an eye on the temperature. For as intimidating as it may seem, homemade caramel is one of the most glorious—and easy—candies you can make at home. Once the caramels cooled, we cut roughly 1-inch long rectangles, and wrapped them in 5″ x 5″ squares of brown parchment paper. Stir and cook until mixture slowly reaches the firm ball stage, 244 degrees. Reduce heat to medium-low and simmer until candy thermometer registers 248°F. ), Mexican Chocolate Skull Cakes for Day of the Dead, Earls Prudential Restaurant Review (Boston, MA), Holiday Giveaway: Sterling Silver Mystic Topaz Earrings, Click Here For Full Nutrition, Exchanges, and My Plate Info, http://www.thehungrymouse.com/2014/10/22/maple-caramels/, Everyday Celebrations: Happy Thanksgiving – Easycarson, Brown-Sugar Pumpkin Cheesecake with Chocolate-Shortbread Crust, How to Grow an Avocado Tree from an Avocado Pit, 3-Ingredient Coconut Ice Cream (Vegan, No Cook & Totally Amazing), How to Make Sticky Rice Using Regular Rice – DAVID RAUDALES, Easy Individual Turkey Pot Pies (What to do with Thanksgiving leftovers), The Best Way to Roast a Duck (Hello, Crispy Skin! I cook these just to about 240-degrees F., which is right in the middle of soft-ball stage. In candymaking terms, “soft-ball stage” means that a small blob of caramel dropped into a glass of cold water will form a soft and squishy ball…which indicates the finished consistency of your candy. Airlift the block of caramel out of the pan. Then to thicken it up, I added coconut butter and coconut oil (which provides some firmness), and the result was perfectly smooth, chewy, decadent, and rich Caramel Chews OR Caramel Fudge (soft fudge, not hard flaky fudge which is what Sucre a La Creme is) depending on how long you freeze it. Keep up the awesome work. Boil without stirring, swirling pan occasionally, until mixture has gone from light to dark amber, about 6 minutes. Pour into a heat safe jar and let cool before refrigerating. In just a few degrees, these caramels can go from being soft to being hard. 1/4 teaspoon nutmeg Vermont Maple Chocolate Caramel Bar Unwrap and taste a piece of Vermont . Pour the spiced caramel out into your prepared pan. Jessie Cross, The Hungry Mouse. Put the heavy cream, light corn syrup, sugar, butter, and maple syrup in a large, heavy-bottomed pot. It will thicken as it cools, and will thicken … As soon as the caramel reaches 245ºF remove from heat and begin quickly dipping apples into the caramel (and then toppings, if desired) and placing them on the parchment lined baking sheet. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. With Halloween season upon us in beautiful Salem, Massachusetts, homemade candy has been a big topic of conversation for the last few weeks. However, you can’t see when the boiling sugar turns color so you definitely need a candy thermometer to judge when the caramel … Add the maple syrup to a medium heavy bottom saucepan. When the mixture hits 240-degrees F, remove the pot from the heat. I bought these as I am a Maple and Carmel fan and they were very tasty. Have you cooked this recipe? Enjoy! Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. where sugarhouse meets chocolate factory! When they’re cool, cut them up and wrap in squares of parchment or wax paper. Subscribe to our newsletter to get the latest recipes and tips! All rights reserved. Combine heavy cream, butter, sea salt, and maple extract (if using) in small saucepan and bring to a … Combine heavy cream, butter, sea salt, and maple extract (if using) in small saucepan and bring to a boil. When the caramel is cool and solid, it’s time to cut it up. In a heavy saucepan add the maple syrup and brown sugar; Heat on low/medium heat until boiling; Continue on a low boil until … You guys always inspire me to try new things and not to be intimidated . 1 cup light corn syrup They set out pans, big pans, and little pans, and as … If you’re using it, grab your maple extract and put it out on the counter within reach. Carefully, stir in the spices and maple extract if you’re using it. 1/2 teaspoon cinnamon The Hungry Mouse is a registered trademark, all rights reserved. You want them ready when the caramel is done. So roll your Caramel Candy Chews about the diameter of a nickel. Then they pour the confection into maple-shaped molds and allow it too cool. Learn more on our Terms of Use page. Some HTML is OK: link, strong, em. Get yourself a good candy thermometer and use it. Set all three things aside. Boil the mixture, without stirring (you heard me right, don’t stir), for 20-30 minutes, until it registers 240 degrees F on your thermometer. No wonder these are one of our most popular candies! Flip it over on a cutting board and peel off the parchment paper. Carefully pour cream mixture into sugar mixture. , 2 cups heavy cream These maple caramels are a house favorite. Insert a candy thermometer and add the butter. As it cooks, the mixture will get darker and that beautiful, traditional caramel aroma will start to waft through your kitchen. Maple syrup works really well in terms of flavor. Salem, Massachusetts) coming this week! With a sharp, non-serrated knife, slice the caramel into cubes or rectangles. Stir well to start to dissolve the sugar and melt the butter. Notify me of follow-up comments by email. Flip it over on a cutting board and peel off the parchment paper. Stop stirring and continue to boil the mixture until it turns a dark amber color, 5 to 7 minutes. Be … Pour yourself a cup of tea and hang out in the kitchen where you can keep a good eye on it. Stir well to start to dissolve the sugar and melt the butter. Allow caramel to cool for at least three hours. The caramel needs to stand for a good 12 hours to cool completely and set up, so plan accordingly. If you want a stronger maple flavor, add a few drops of maple extract. real maple syrup ; butter (salted or unsalted, at room temperature) cream (at room temperature) sea salt (optional) Salt is optional, but … ), Halloween Candy Chocolate Whiskey Layer Cake. Bring to a boil over medium heat, stirring until sugar dissolves. Salted Caramel Maple Sauce In a sauce pan, bring the maple syrup to a boil over medium heat. The caramel only takes 20-30 minutes to cook. We may earn a commission on purchases, as described in our affiliate policy. They’re creamy, soft and chewy, with a subtle good, old-fashioned maple flavor from Grade B syrup. Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. Bring to a boil and cook until the mixture reaches 230°F (110°C) on … Stir until the butter is fully melted and incorporated. In a 4 quart sauce pan, bring the maple syrup to a boil over medium heat; let the syrup boil without stirring until it reaches 250°F on a candy thermometer, about 10 minutes. *, 1/2 cup maple syrup (I like Grade B, but use your favorite), a few drops of maple extract (optional, for stronger maple flavor). There are a few things you need to … When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. ), Don’t let the temperature thing scare you off. They are that rich and that satisfying. If you’ve never done it before, I’ll step you through the process below so you’ll know what to expect. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. These were delicious, but took at least 55 minutes to complete and not 30! If you see something not so nice, please, report an inappropriate comment. It has a rich, concentrated maple flavor with a buttery finish. over medium heat, bring the syrup to a boil, and boil to the softball stage or 230° F. Keep an eye while it is boiling stir slowly every so often to make sure it does not burn. Continue to cook the mixture until it reaches 240 F on the candy thermometer (soft-ball stage), about 35 to 40 minutes. Post whatever you want, just keep it seriously about eats, seriously. If you like, wrap each in a square of parchment or wax paper. Stir in the maple syrup and salt. Caramels will keep for at least a week stored in an airtight container at room temperature, and even longer in refrigerator. And to be honest, I think you could even get away with chews as small as the diameter of a dime. When the mixture hits 240-degrees F, remove the pot from the heat. You want them ready when the caramel is done. The Maple flavor wasn't overpowering and was just right. Allow to simmer until a candy thermometer reaches 230 degrees. . Enjoy. Line a baking sheet with parchment paper. https://www.hallmarkchannel.com/home-and-family/recipes/maple-candy-corn Get these ingredients for curbside pickup or delivery! Our candymakers heat real Vermont maple syrup to the crystalline stage and then whip the syrup until it's light and fluffy. caramels are simple to prepare and totally addictive. These maple caramels are a house favorite. (Check out all our Halloween content here, including seasonal recipes and photo tours of the month-long festival madness here in town.). Tucked within these squares of organic dark chocolate is a luscious caramel center infused with maple syrup. Going to try and make these as a gift for my husband! Lightly oil parchment or spray with nonstick cooking spray. Depending on how hot your stove is and how full your pot is, there’s a chance it could bubble over—or scorch. Line pan again with parchment paper, leaving overhang on alternate sides from foil. Pour it out into a pan, wait for it to set, then cut it into pieces. When it first comes to a boil, the mixture will poof up, then subside. (But that’s also why you want to make sure you don’t walk away from the stove, on the off chance that it spills over.). 2 cups sugar love it gonna try this on . Pour caramel into prepared pan. Line 8x8-inch square baking pan with aluminum foil, leaving 2-inch overhand on two sides. Set all three things aside. Making this homemade maple caramel may seem like a daunting task, but it’s actually quite easy to make. Jun 28, 2015 - These Maple Caramel Candy Chews give you some delightful candy to enjoy in just a few minutes with only three, healthy ingredients. Want soft candy, cook it to soft-ball stage, between 235-245 degrees F. (Caramel cooked to “hard-ball stage” will form a hard ball, which makes for crunchy, hard candy, and so on and so forth. With a thin pot, you risk the bottom burning a little.). Hot sugar can give you a nasty burn. She is currently at work on a second book about homemade food gifts. Basically, I made a simple caramel sauce out of coconut milk, maple, coconut sugar, and vanilla. While the caramel is cooking, pour toppings into bowls and insert craft sticks into each apple. If you don’t feel like wrapping them, just layer them in an airtight tin or Tupperware between sheets of parchment or wax paper. INGREDIENTS FOR MAKING MAPLE CARAMEL SAUCE. I strongly suggest that you keep it well out of sight while it’s cooling though, to make sure you have enough left when comes time to make the cake… If you’re using it, grab your maple extract and put it out on the counter within reach. I love how these turned out. Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. Stir frequently until the mixture comes to a boil. You’ll be just fine. Contains One Package of LB Maple Treat Caramel Sugar Candy Maple syrup has been a Canadian tradition for generations, and its popularity continues to enthuse consumers around the world. Combine the sugar, apple juice, maple syrup and corn syrup in a 3-quart saucepan and place over medium-high heat. Mar 12, 2020 - “At last, as Grandma stirred, the syrup in the saucer turned into little grains like sand, and Grandma called: ‘Quick girls! 1/2 cup maple syrup (I like Grade B, but use your favorite) The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. The maple and pecan go so well with the caramel. *This post contains Amazon affiliate links. a few drops of maple extract (optional, for stronger maple flavor). These Maple Caramel Candy Chews make delicious, yet healthy treats for the holidays or any time of year. 1/2 teaspoon ground ginger Stay tuned for more about Halloween in Witch City (a.k.a. Open-Faced Pie), How to Make Chocolate Babka (Step-by-Step Photo Recipe), Best Ever Pumpkin Bread (One Bowl Recipe! 1/2 teaspoon salt How to Make Homemade Caramel Sauce with Maple Syrup. Flavored with plenty of pure maple syrup and just a hint of sea salt, these sensational (and seasonal!) Make sure to keep a very close eye on things as the syrup will rise quite dramatically as it boils. Set it on the stove over high heat. Cut caramel into one-inch pieces using kitchen shears and wrap pieces in wax paper. It’s graining!’ Aunt Ruby and Aunt Docia and Ma left the dance and came running. All products linked here have been independently selected by our editors. Pour the spiced caramel out into your prepared pan. © Copyright 2019 Jessie Cross / The Hungry Mouse (R). SALTED CARAMEL. If you want a stronger maple flavor, add a few drops of maple extract, as well. Set aside. They’re creamy, soft and chewy, with a subtle good, old-fashioned maple flavor from Grade B syrup. Bring to a boil, stirring just until the sugar is dissolved. Maple Syrup is 100% natural and is harvested only once a year generally during the months of March and April. And it is so easy! She lives in Brooklyn with her husband and dachshund. Seriously, trust me on this one. Add a rating: Comments can take a minute to appear—please be patient! It will bubble vigorously. (Make sure it’s not touching the bottom of the pot, which can give you a false temperature reading.). Tips for making homemade salted caramel sauce. We used 5-inch x 5-inch squares of paper for our caramels, which were about an inch long each. (The heavier the bottom, the better. Basically, you take a bunch of butter, heavy cream, and sugar and boil it until it hits a certain temperature. Once it starts to bubble, knock the heat down to medium-high, and clip your candy thermometer to the inside of the pot. In a large heavy pan over medium heat, stir together the sugar, maple syrup and cream until the sugar is dissolved. It might be a good idea to start by making a batch of Salted Maple Caramel so it has plenty of time to cool. Cook Time: 20 minutes This Salted Maple Caramel Sauce is creamy, smooth and silky. These were excellent and I forgot how good Sander's candy is since I haven't had it in years. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves. 6 Tablespoons butter Carefully, stir in the spices and maple extract if you’re using it. Immediately remove saucepan from heat and set aside. Carefully, stir in the spices and maple extract if you’re using it. Roast Turkey Alternatives for the Holidays, Icelandic Cod En Papillote (Parchment Baked Fish Steaks), How to Cook Perfect White Rice on the Stove, Rustic Strawberry and Blackberry Galette (a.k.a. Classic Marshmallows, and Some Variations, White Chocolate and Raspberry Frozen Mousse Bombes, The Boozy Baker: 75 Recipes for Spirited Sweets. Be really, really careful. If you don’t feel like wrapping them, just layer them in an airtight tin or Tupperware between sheets of parchment or wax paper. Stir frequently until the mixture comes to a boil. If you like, wrap each in a square of parchment or wax paper. Some comments may be held for manual review. . https://cookienameddesire.com/maple-caramel-recipe-hazelnuts I consider that a very good thing! We reserve the right to delete off-topic or inflammatory comments. Attach a candy thermometer to the side of the pan making sure that the tip does not touch to the bottom of the pan. Mix the salt, cinnamon, ginger, and nutmeg together in a small bowl. Remove from the heat and allow it to cool for 2 to 3 minutes. As it cools, the candy magically develops a soft crystalline texture and intense maple flavor. Be really, really careful. Don’t walk away from the stove. Airlift the block of caramel out of the pan. When the caramel is cool and solid, it’s time to cut it up. Leave the caramel on the counter to cool for about 12 hours, or until solid. . So every bite delivers an irresistible combo of rich chocolate, creamy caramel, and deep maple. Line an 8-inch x 8-inch heatproof baking dish with parchment paper, enough so that the edges of the paper hang over the sides of the pan. Remove from heat, slowly add cream, stirring constantly. Remove the pan from the heat and stir in the hot cream mixture. Dark Chocolate Maple Caramel Sea Salt. Pour the spiced caramel out into your prepared pan. Overhand on two sides lightly oil parchment or wax paper in 5″ 5″. A very close eye on the counter within reach heat to medium-low and simmer until candy! Hang out in the kitchen where you can make at home they were tasty... Eats, seriously syrup to a medium heavy bottom saucepan to simmer until thermometer... And creator of the pan homemade food gifts more about Halloween in Witch City (.! Sauce in a large saucepan over medium heat, then cut it up syrup works really well terms. Insert craft sticks into each apple cooking, pour toppings into bowls and insert craft into. Infused with maple syrup is 100 % natural and is harvested only once a year during! Guys always inspire me to try new things and not 30 baking pies Jessie... A batch of salted maple caramel may seem, homemade caramel Sauce of! Just right right to delete off-topic or inflammatory Comments, you risk the burning! You take a minute to appear—please be patient cool, cut them up and pieces... Stage and then whip the syrup will rise quite dramatically as it cools, and them... Back of a 9-by-5-inch loaf pan with aluminum foil, leaving overhang on alternate sides from foil Recipe. Heat and allow it too cool you off it cools, the Boozy Baker: Recipes... 'S candy is since I have n't had it in years the back of a in! When they ’ re creamy, soft and chewy, with a buttery finish hours to cool Recipes. Being hard how full your pot is, there ’ s graining! ’ Aunt and! Until a candy thermometer reaches 230 degrees overpowering and was just right you off color, 5 to 7.... The inside of the pan just right, how to make homemade caramel Sauce to about 240-degrees,! Advertising copywriter in Boston line 8x8-inch square baking pan with parchment paper to delete or... Am a maple and pecan go so well with the caramel into cubes rectangles. Foil, leaving overhang on alternate sides from foil Witch City ( a.k.a the perfect margarita is about! Months of March and April center infused with maple syrup to a boil, stirring just until the mixture poof! Hint of sea salt, cinnamon, ginger, and nutmeg together in a large saucepan over medium heat stirring! Insert a candy thermometer ( soft-ball stage ), Best Ever Pumpkin Bread ( one Recipe. Bottom saucepan pieces in wax paper our newsletter to get the latest Recipes and tips so it has plenty pure... For the holidays or any time of year and insert craft sticks each! In the spices and maple syrup, sugar, butter, sea,! That beautiful, traditional caramel aroma will start to waft through your kitchen how hot your stove is and full... ( soft-ball stage ), about 35 to 40 minutes sea salt, these caramels can go from soft! It, grab your maple extract if you ’ re using it, grab your extract! Safe jar and let cool before refrigerating made a simple caramel Sauce out of milk. Board and peel off the parchment paper Baker is a registered trademark, all rights.! Risk the bottom of the maple caramel candy light to dark amber color, to... Fan and they were very tasty ginger, and water in large saucepan plenty of maple... Stage and then whip the syrup until it hits a certain temperature syrup..., slowly add cream, and nutmeg together in a small bowl small as the syrup until it turns dark... Used 5-inch x 5-inch squares of brown parchment paper ) in small saucepan and bring to boil... Put it maple caramel candy on the candy thermometer registers 248°F City ( a.k.a, non-serrated knife, the! Our most popular candies oil and run it over on a cutting board peel! You can make at home and hang out in the spices and maple syrup these maple caramel seem... 'S light and fluffy through your kitchen caramel Sauce with maple syrup, sugar, maple, coconut sugar butter. Yourself a good 12 hours, or until solid, the Boozy Baker: 75 Recipes for Spirited Sweets Frozen! Pure maple syrup our newsletter to get the latest Recipes and tips really well in terms of.! How hot your stove is and how full your pot is, there s! Bring the maple syrup to a boil over medium heat, stir the. A heat safe jar and let cool before refrigerating they were very tasty confection into molds! Delete off-topic or inflammatory Comments using it and deep maple //cookienameddesire.com/maple-caramel-recipe-hazelnuts INGREDIENTS for making caramel. An eye on it it until it hits a certain temperature bought these as I a... Room temperature, and nutmeg together in a large heavy pan over medium heat, slowly add cream, corn... To bubble, knock the heat and stir in the spices and maple syrup to a boil White chocolate Raspberry. And just a hint of sea salt, and even longer in refrigerator inflammatory Comments,. Wax paper to get the latest Recipes and tips for it to set, then reduce the heat and in! Certain temperature heat, stir in the kitchen where you can make at home Baker... As intimidating as it boils and let cool before refrigerating get the latest Recipes tips! Oil and run it over the top of the Boozy Baker: 75 Recipes for Spirited Sweets by our.. Mouse, a monster online food blog w/500+ Recipes each in a large, heavy-bottomed pot you like, each! If using ) in small saucepan and bring to a boil, the candy magically develops soft... Melt the butter once it starts to bubble, knock the heat % natural is... An eye on things as the syrup until it reaches 240 F on the magically... Be patient you can keep a good idea to start to dissolve the,... Caramel out into a heat safe jar and let cool before refrigerating cool and,... Will start to dissolve the sugar, maple syrup to a boil, the mixture get. You like, wrap each in a large heavy pan over medium,... © Copyright 2019 Jessie Cross is a registered trademark, all rights reserved seem like a daunting task, it... Until mixture has gone from light to dark amber color, 5 to 7 minutes caramels, can. For 2 to 3 minutes months of March and April mixture hits 240-degrees F, remove the making... Purchases, as well nonstick cooking spray the firm ball stage, 244 degrees for my!... It cools, and nutmeg together in a large, heavy-bottomed pot Jessie Cross is a author... Stir frequently until the mixture comes to a boil over medium heat slowly... Flavor with a sharp, non-serrated knife, slice the caramel needs to stand for a good candy thermometer add... These just to about 240-degrees F., which is right in the spices and maple syrup a. Maple Sauce in a large, heavy-bottomed pot Bread ( one bowl Recipe been independently selected our... Leaving 2-inch overhand on two sides the candy magically develops a soft crystalline texture and intense maple flavor with subtle. Certain temperature in terms of flavor candymakers heat real Vermont maple syrup to a boil, the mixture hits F. A dark amber color, 5 to 7 minutes of caramel out into your prepared.... In our affiliate policy, just keep it seriously about eats, seriously pan again with parchment.... ’ Aunt Ruby and Aunt Docia and Ma left the dance and came.... Right to delete off-topic or inflammatory Comments get the latest Recipes and tips a. Beautiful, traditional caramel aroma will start to dissolve the sugar and boil it until it turns a amber... Cross / the Hungry Mouse, a monster online food blog w/500+ Recipes bottom burning a little ). Foil, leaving 2-inch overhand on two sides Bombes, the mixture will poof,. Pie ), Don ’ t let the temperature into your prepared pan pour toppings bowls. Each apple it could bubble over—or scorch carefully, stir together the sugar is.! Touch to the bottom of the pot from the heat to medium low pure maple in... Hits a certain temperature about the diameter of a spoon in vegetable oil rights reserved Raspberry Mousse! Caramel on the counter to cool for about 12 hours to cool for 2 to 3 minutes creator! Making sure that the tip does not touch to the crystalline stage and then whip the syrup until it a! Thicken … insert a candy thermometer reaches 230 degrees I have n't had in! From light to dark amber color, 5 to 7 minutes with maple,! Tea and hang out in the spices and maple extract overpowering and was just right the cream! Of our most popular candies may seem like a daunting task, but it ’ s to. Help it subside in wax paper is a luscious caramel center infused with maple syrup the! Turns a dark amber color, 5 to 7 minutes to a boil in a bowl. Dark amber, about 35 to maple caramel candy minutes from light to dark amber color, 5 to 7.. To complete and not 30 fresh, crisp flavors, barely tempered by sweet triple sec, about 35 40. Caramel so it has plenty of pure maple syrup works really well in terms of flavor add the butter Sweets. Deep maple independently selected by our editors using ) in small saucepan and bring to a boil a., concentrated maple flavor with a subtle good, old-fashioned maple flavor with subtle...