Maple Bourbon Caramels

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Maple syrup and a splash of bourbon give these soft and buttery homemade maple bourbon caramels the most incredible flavor! Recipe makes 30 homemade caramels.

Maple Bourbon Caramels

Why you’ll love these homemade 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!).

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
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Maple Bourbon Caramels

Maple Bourbon Caramels

  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 30 caramels
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American


Maple syrup and a splash of bourbon give these soft and buttery homemade maple bourbon caramels the most incredible flavor!


  • 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. Continue cooking without stirring until the sugar mixture reaches 280°F.
  3. 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).
  4. 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.
  5. Place uncovered pan in the refrigerator and cool for 2 hours to set.
  6. 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.
  7. Wrap caramels individually in wax paper and store in an airtight container at room temperature up to 3 weeks.

Keywords: Homemade Caramels, Maple Syrup, Bourbon

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  1. Oooh! I’m loving the splash of bourbon in these caramels, Laura! The perfect gift from the kitchen for the holidays. Loving your styling and photography here, too. 🙂 Thank you for sharing, my friend!

  2. This looks so scrumptious! I’m such huge fan of bourbon, but add maple and caramel, Oh my goodness. Deliciousness!

  3. I would totally be there with you Laura, eating all the caramels before they got to the neighbors. These look amazing. I love the way they cut so perfectly!

  4. Amazing as always! I love that you used maple syrup, i always use honey and the taste is amazing so I can only imagine how the syrup tastes 🙂

    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.

  5. I just gave away all my homemade cookies today and “need” to make for sweets for my own family. These Maple Bourbon Caramels would make everyone happy!

  6. Those others ones wouldn’t have made it out of my house, either 😉 Love the flavours in these ones, too. Will definitely find time to make some.

  7. First off, how do you cut those caramels in such perfect straight lines?!? Secondly, I know I can polish off a whole tray of these. So. Very. Dangerous!

  8. Recipes that have a giveaway plan that never quite make it are the ones we all want to make. Maple bourbon sounds equally good!