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Pure maple syrup and a splash of bourbon give these soft and buttery homemade maple bourbon caramels the most incredible flavor! Recipe makes 30 homemade maple caramels.
If you love soft and buttery caramels, you’ll love these maple syrup caramel candies made with heavy cream and pure maple syrup.
A delicious twist on classic salted caramel candies, dark amber maple syrup and bourbon give these creamy caramels plenty of fall flavor. A sprinkle of flaky sea salt helps balance the sweetness!
If you’re not a bourbon fan, you can flavor the caramels with dark rum, pure vanilla extract, or with maple extract for an even more pronounced maple flavor – see guidance in the recipe card below.
How to Make Maple Caramels
Prep ahead: Line an 8-inch square baking pan with parchment paper and measure out all of the ingredients so that you can work quickly.
Heat heavy cream: Combine heavy cream, butter, bourbon, and salt in a heavy saucepan over medium heat. As the butter melts, stir to combine. Once mixture reaches a gentle boil, immediately remove from heat and set aside.
Make sugar syrup: Combine granulated sugar and maple syrup in a large heavy saucepan over medium heat. Stir just at the beginning with a heatproof spatula; stop stirring once sugar begins to melt and liquefy. Continue cooking without stirring (to prevent crystallization) until the sugar syrup reaches 280°F on a digital or candy thermometer.
Add cream mixture to sugar mixture: Carefully pour warm heavy cream mixture into saucepan with sugar mixture (stand back; the ingredients will bubble and spatter). Continue to cook mixture until it reaches 245°F, stirring the mixture constantly with a heatproof spatula to prevent scorching and burning (don’t scrape down the sides of the pot).
Fill the pan: When mixture reaches 245°F, pour the caramel into prepared pan and let cool at room temperature for 30 minutes. Top caramel with flaky salt (I like Maldon).
Chill and cut caramels: Place uncovered pan in the refrigerator and cool for 1 hour to set. Lift parchment to remove caramel from pan and place on a cutting board. Spray a sharp knife with nonstick spray or wipe with a flavorless oil and trim any ragged edges; cut into 30 caramels.
Wrap candies: Wrap caramels individually in wax paper and store in an airtight container at room temperature up to 3 weeks.
Favorite maple recipes:
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Maple Bourbon Caramels
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 30 caramels
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Maple syrup and a splash of bourbon give these soft and buttery homemade maple bourbon caramels the most incredible flavor! Recipe yields 30 homemade maple caramels.
Ingredients
- 1 cup (240 g) heavy cream
- 1/2 cup (112 g) unsalted butter, cubed
- 2 Tbsp (24 g) bourbon
- 1/2 tsp (3 g) salt
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (170 g) dark amber maple syrup
- flaky salt, for topping
Instructions
- Line an 8-inch square baking pan with parchment paper.
- Heat heavy cream: Combine heavy cream, butter, bourbon, and salt in a heavy saucepan over medium heat. As the butter melts, stir to combine. Once mixture reaches a gentle boil, immediately remove from heat and set aside.
- Make sugar syrup: Combine granulated sugar and maple syrup in a large heavy saucepan over medium heat and heat to 280°F. Stir just at the beginning with a heatproof spatula; stop stirring once sugar begins to melt and liquefy. Continue cooking without stirring to prevent sugar crystals (swirl the pan occasionally if necessary) until the sugar syrup reaches 280°F.
- Finish the caramel: Carefully pour warm heavy cream mixture into saucepan with sugar mixture (stand back; the ingredients will bubble and spatter). The temperature will drop as soon as the cream mixture is added. Continue to cook caramel until it reaches 245°F, stirring constantly with a heatproof spatula to prevent scorching and burning (don’t scrape down the sides of the pot).
- Fill the pan: When mixture reaches 245°F, pour the caramel into prepared pan and let cool at room temperature for 30 minutes. Top caramel with flaky salt.
- Chill and cut caramels: Place uncovered pan in the refrigerator and cool for 1 hour to set. Lift parchment to remove caramel from pan and place on a cutting board. Spray a sharp knife with nonstick spray or wipe with a flavorless oil 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.
Notes
Butter: You can use unsalted butter or salted butter. If using salted butter, omit the 1/2 teaspoon salt.
Bourbon alternatives: If you don’t want to use bourbon, you can flavor the caramels with 1 teaspoon (4 grams) vanilla extract or 1/2 teaspoon (2 grams) maple extract.
Flaky salt: I use a flaky sea salt like Maldon.
Larger Batches: I don’t recommend doubling the recipe for a larger batch of caramels unless you have very large, deep saucepans. The caramel mixture bubbles up vigorously during cooking.
