Soft Candy Caramels

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READY IN: 5mins
SERVES: 64
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line an 8-inch glass square baking pan/dish with foil extending the foil over the edges of the pan.
  • Generously coat the foil with cooking spray; set aside.
  • In a heavy 3-quart saucepan melt 1 cup butter over low heat.
  • Stir in brown sugar, condensed milk, corn syrup and maple syrup; bring to a bowl stirring gently.
  • Cook over medium heat stirring often until a candy thermometer reaches 235 degrees (or for a firmer caramel cook to 240 degrees F).
  • As soon ar the temperature reaches 235 or 240 degrees immediately remove from heat, and stir for 1 minute or until the mixture is smooth and no longer bubbling.
  • Quickly pour the mixture into prepared pan.
  • Allow to stand for 3 hours or until cool.
  • Lifting the foil at the edges of the pan remove the caramel square out of the pan.
  • Using a buttered knife cut into 1-inch squares.
  • If desired wrap each piece with coloured plastic wrap.
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