maple bourbon caramels

I have a confession to make. Remember those salted caramels from earlier this week? Not a single one made it to a neighbor or friend; we demolished the batch and never looked back. To offset the guilt over consuming the gift, I made another batch (and we liked these even better than the first!).

Maple Bourbon Caramels | Tutti Dolci

If you are powerless to resist the charm of soft and buttery caramels, do not make these. Maple syrup and a splash of bourbon give the caramels such an incredible flavor that you’ll never be able to stop at just one. Trust me.

Maple Bourbon Caramels | Tutti Dolci

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Maple Bourbon Caramels

  • Yield: 30 caramels


  • 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


  1. 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.
  2. 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. When the sugar mixture reaches 280°F, carefully pour heavy cream mixture into it (stand back; the ingredients will bubble and spatter). Continue to cook mixture until it reaches 250°F.
  3. Pour the caramel into prepared pan and let cool at room temperature for 30 minutes; top 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.


  • Calories: 90
  • Carbohydrates: 14

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    1. Hi Jane, if you don’t like bourbon then I’d go with a dark rum, or you could omit the bourbon and flavor it with a vanilla bean instead.

  1. I see your recipe has no corn syrup which is what I was looking for. I’ve always made my caramels with corn syrup, but I want to try without. I tried to use this recipe, but I kept coming out with grainy caramels. Any suggestions?

    1. Hi Amina, there are three causes for a grainy caramel:
      1. They’ve been undercooked or overcooked, so it may be an issue with your candy thermometer.
      2. Stirring after the mixture boils causes crystallization, so stop stirring as soon as the sugar begins to melt.
      3. Humidity – humid weather can also negatively affect the texture of your caramels.

      Hope these tips will help you! 🙂

  2. Just made these babies this afternoon . Wow. Melt in your mouth pleasure! Can’t wait to share them tomorrow . Thanks!!

      1. they were a big hit, unbelievably creamy and smooth… i will make them again. i’m drooling just thinking about them. thanks for the recipe!

  3. Hi Laura, just came across your blog. What a great find! Will you please clarify– are we not to stir at again, even once we’ve add the cream?

    1. Hi Sara! Yes that’s correct – only stir the maple syrup and sugar at the very beginning, just until the sugar begins to melt.

    1. Hi Kayley, no – you don’t stir the mixture after you add the cream. You carefully pour it in, and then continue to cook until the mixture reaches 250°F.

  4. I ended up with a tasty caramel sauce instead of chewy caramels. I doubled the recipe and used granulated sugar because the recipe didn’t specify if it was brown. Did I assume wrongly? :/ I even tried cooking it further and stirring more because so many other recipes say to stir. That helped but didn’t do the trick. Any suggestions?

    1. Hi Beth, you were right – the recipe uses white sugar. I think that making a double batch was probably the issue – it would take much longer for the mixture to reach the correct temperature, and doubling the recipe can affect both cooking time and the end results. Next time I’d try them just as a single batch. Hope that helps!

      1. Hmm ok maybe I’ll give it another shot. It did get up to temperature but I wasn’t sure if doubling it would change things.. maybe it did! Thanks for responding 🙂