They set out pans, big pans, and little pans, and as … Basically, I made a simple caramel sauce out of coconut milk, maple, coconut sugar, and vanilla. I cook these just to about 240-degrees F., which is right in the middle of soft-ball stage. 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. ), Halloween Candy Chocolate Whiskey Layer Cake. (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.). I love how these turned out. It will bubble vigorously. Some HTML is OK: link, strong, em. Line a baking sheet with parchment paper. Remove the pan from the heat and stir in the hot cream mixture. Classic Marshmallows, and Some Variations, White Chocolate and Raspberry Frozen Mousse Bombes, The Boozy Baker: 75 Recipes for Spirited Sweets. Airlift the block of caramel out of the pan. Stir frequently until the mixture comes to a boil. 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. When they’re cool, cut them up and wrap in squares of parchment or wax paper. However, you can’t see when the boiling sugar turns color so you definitely need a candy thermometer to judge when the caramel … Line pan again with parchment paper, leaving overhang on alternate sides from foil. Stay tuned for more about Halloween in Witch City (a.k.a. These were excellent and I forgot how good Sander's candy is since I haven't had it in years. Pour the spiced caramel out into your prepared pan. In just a few degrees, these caramels can go from being soft to being hard. If you don’t feel like wrapping them, just layer them in an airtight tin or Tupperware between sheets of parchment or wax paper. Combine heavy cream, butter, sea salt, and maple extract (if using) in small saucepan and bring to a boil. Pour the spiced caramel out into your prepared pan. As it cooks, the mixture will get darker and that beautiful, traditional caramel aroma will start to waft through your kitchen. caramels are simple to prepare and totally addictive. She lives in Brooklyn with her husband and dachshund. Airlift the block of caramel out of the pan. The caramel needs to stand for a good 12 hours to cool completely and set up, so plan accordingly. All rights reserved. Stir well to start to dissolve the sugar and melt the butter. In a large heavy pan over medium heat, stir together the sugar, maple syrup and cream until the sugar is dissolved. Salem, Massachusetts) coming this week! (Check out all our Halloween content here, including seasonal recipes and photo tours of the month-long festival madness here in town.). 1 cup light corn syrup With a sharp, non-serrated knife, slice the caramel into cubes or rectangles. Learn more on our Terms of Use page. , 2 cups heavy cream 1/2 teaspoon ground ginger If you want a stronger maple flavor, add a few drops of maple extract, as well. You guys always inspire me to try new things and not to be intimidated . Put the heavy cream, light corn syrup, sugar, butter, and maple syrup in a large, heavy-bottomed pot. You’ll be just fine. Stir well to start to dissolve the sugar and melt the butter. Hot sugar can give you a nasty burn. Bring to a boil, stirring just until the sugar is dissolved. . With a thin pot, you risk the bottom burning a little.). As it cools, the candy magically develops a soft crystalline texture and intense maple flavor. Combine the sugar, apple juice, maple syrup and corn syrup in a 3-quart saucepan and place over medium-high heat. No wonder these are one of our most popular candies! Attach a candy thermometer to the side of the pan making sure that the tip does not touch to the bottom of the pan. 2 cups sugar She lives in Salem, Massachusetts with her husband and two small, fluffy wolves. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Pour into a heat safe jar and let cool before refrigerating. For as intimidating as it may seem, homemade caramel is one of the most glorious—and easy—candies you can make at home. If you like, wrap each in a square of parchment or wax paper. Add a rating: Comments can take a minute to appear—please be patient! 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. Maple Syrup is 100% natural and is harvested only once a year generally during the months of March and April. Stir until the butter is fully melted and incorporated. Line 8x8-inch square baking pan with aluminum foil, leaving 2-inch overhand on two sides. When the caramel is cool and solid, it’s time to cut it up. Tucked within these squares of organic dark chocolate is a luscious caramel center infused with maple syrup. When it first comes to a boil, the mixture will poof up, then subside. 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. Insert a candy thermometer and add the butter. Carefully, stir in the spices and maple extract if you’re using it. 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. Salted Caramel Maple Sauce In a sauce pan, bring the maple syrup to a boil over medium heat. So roll your Caramel Candy Chews about the diameter of a nickel. Once the caramels cooled, we cut roughly 1-inch long rectangles, and wrapped them in 5″ x 5″ squares of brown parchment paper. Maple syrup works really well in terms of flavor. Just use a thermometer to keep an eye on the temperature. If you want a stronger maple flavor, add a few drops of maple extract. 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. And to be honest, I think you could even get away with chews as small as the diameter of a dime. . Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. Lightly oil parchment or spray with nonstick cooking spray. When the caramel is cool and solid, it’s time to cut it up. Combine sugar, maple syrup, corn syrup, and water in large saucepan. In a heavy saucepan add the maple syrup and brown sugar; Heat on low/medium heat until boiling; Continue on a low boil until … Flavored with plenty of pure maple syrup and just a hint of sea salt, these sensational (and seasonal!) Remove from the heat and allow it to cool for 2 to 3 minutes. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. Our candymakers heat real Vermont maple syrup to the crystalline stage and then whip the syrup until it's light and fluffy. You want them ready when the caramel is done. Allow caramel to cool for at least three hours. Immediately remove saucepan from heat and set aside. If you like, wrap each in a square of parchment or wax paper. Depending on how hot your stove is and how full your pot is, there’s a chance it could bubble over—or scorch. Seriously, trust me on this one. Mix the salt, cinnamon, ginger, and nutmeg together in a small bowl. Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. If you’re using it, grab your maple extract and put it out on the counter within reach. 6 Tablespoons butter Be really, really careful. When the mixture hits 240-degrees F, remove the pot from the heat. ), Don’t let the temperature thing scare you off. © Copyright 2019 Jessie Cross / The Hungry Mouse (R). So every bite delivers an irresistible combo of rich chocolate, creamy caramel, and deep maple. Reduce heat to medium-low and simmer until candy thermometer registers 248°F. The maple and pecan go so well with the caramel. Make sure to keep a very close eye on things as the syrup will rise quite dramatically as it boils. Allow to simmer until a candy thermometer reaches 230 degrees. Vermont Maple Chocolate Caramel Bar Unwrap and taste a piece of Vermont . Notify me of follow-up comments by email. SALTED CARAMEL. Stir frequently until the mixture comes to a boil. Carefully pour cream mixture into sugar mixture. If you don’t feel like wrapping them, just layer them in an airtight tin or Tupperware between sheets of parchment or wax paper. Be really, really careful. Bring to a boil over medium heat, stirring until sugar dissolves. Combine heavy cream, butter, sea salt, and maple extract (if using) in small saucepan and bring to a … If you see something not so nice, please, report an inappropriate comment. 1/4 teaspoon nutmeg Going to try and make these as a gift for my husband! Continue to cook the mixture until it reaches 240 F on the candy thermometer (soft-ball stage), about 35 to 40 minutes. Pour it out into a pan, wait for it to set, then cut it into pieces. *This post contains Amazon affiliate links. Post whatever you want, just keep it seriously about eats, seriously. (The heavier the bottom, the better. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. Get these ingredients for curbside pickup or delivery! Enjoy. Caramels will keep for at least a week stored in an airtight container at room temperature, and even longer in refrigerator. Jessie Cross, The Hungry Mouse. Enjoy! They’re creamy, soft and chewy, with a subtle good, old-fashioned maple flavor from Grade B syrup. Then they pour the confection into maple-shaped molds and allow it too cool. Add the maple syrup to a medium heavy bottom saucepan. INGREDIENTS FOR MAKING MAPLE CARAMEL SAUCE. 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. Stop stirring and continue to boil the mixture until it turns a dark amber color, 5 to 7 minutes. We used 5-inch x 5-inch squares of paper for our caramels, which were about an inch long each. 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… I bought these as I am a Maple and Carmel fan and they were very tasty. where sugarhouse meets chocolate factory! 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. When the mixture hits 240-degrees F, remove the pot from the heat. You want them ready when the caramel is done. 1/2 cup maple syrup (I like Grade B, but use your favorite) real maple syrup ; butter (salted or unsalted, at room temperature) cream (at room temperature) sea salt (optional) Salt is optional, but … These maple caramels are a house favorite. Set it on the stove over high heat. Stir in the maple syrup and salt. Subscribe to our newsletter to get the latest recipes and tips! We reserve the right to delete off-topic or inflammatory comments. Pour caramel into prepared pan. If you’ve never done it before, I’ll step you through the process below so you’ll know what to expect. Carefully, stir in the spices and maple extract if you’re using it. Making this homemade maple caramel may seem like a daunting task, but it’s actually quite easy to make. Set all three things aside. Pour the spiced caramel out into your prepared pan. Tips for making homemade salted caramel sauce. 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. Stir and cook until mixture slowly reaches the firm ball stage, 244 degrees. Some comments may be held for manual review. Once it starts to bubble, knock the heat down to medium-high, and clip your candy thermometer to the inside of the pot. Set aside. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. The Hungry Mouse is a registered trademark, all rights reserved. Cook Time: 20 minutes This Salted Maple Caramel Sauce is creamy, smooth and silky. We may earn a commission on purchases, as described in our affiliate policy. These were delicious, but took at least 55 minutes to complete and not 30! There are a few things you need to … Leave the caramel on the counter to cool for about 12 hours, or until solid. Flip it over on a cutting board and peel off the parchment paper. Dark Chocolate Maple Caramel Sea Salt. When the mixture hits 240-degrees F, remove the pot from the heat. Pour yourself a cup of tea and hang out in the kitchen where you can keep a good eye on it. It’s graining!’ Aunt Ruby and Aunt Docia and Ma left the dance and came running. Carefully, stir in the spices and maple extract if you’re using it. With Halloween season upon us in beautiful Salem, Massachusetts, homemade candy has been a big topic of conversation for the last few weeks. Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. Mar 12, 2020 - “At last, as Grandma stirred, the syrup in the saucer turned into little grains like sand, and Grandma called: ‘Quick girls! And it is so easy! I consider that a very good thing! The caramel only takes 20-30 minutes to cook. She is currently at work on a second book about homemade food gifts. 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. Don’t walk away from the stove. It will thicken as it cools, and will thicken … Set all three things aside. Basically, you take a bunch of butter, heavy cream, and sugar and boil it until it hits a certain temperature. How to Make Homemade Caramel Sauce with Maple Syrup. 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. Remove from heat, slowly add cream, stirring constantly. Cut caramel into one-inch pieces using kitchen shears and wrap pieces in wax paper. They’re creamy, soft and chewy, with a subtle good, old-fashioned maple flavor from Grade B syrup. https://cooking.nytimes.com/recipes/1020685-maple-pecan-caramel-corn All products linked here have been independently selected by our editors. It has a rich, concentrated maple flavor with a buttery finish. https://www.hallmarkchannel.com/home-and-family/recipes/maple-candy-corn 1/2 teaspoon salt Open-Faced Pie), How to Make Chocolate Babka (Step-by-Step Photo Recipe), Best Ever Pumpkin Bread (One Bowl Recipe! ), 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! Have you cooked this recipe? Mix the salt, cinnamon, ginger, and nutmeg together in a small bowl. Boil without stirring, swirling pan occasionally, until mixture has gone from light to dark amber, about 6 minutes. Came running using kitchen shears and wrap in squares of organic dark is. Sharp, non-serrated knife, slice the caramel into cubes or rectangles 9-by-5-inch loaf pan with parchment.. The middle of soft-ball stage ( if using ) in small saucepan and to! Touch to the bottom and sides of a spoon in vegetable oil and run over! Crystalline texture and intense maple flavor, add a few drops of maple extract if... An irresistible combo of rich chocolate, creamy caramel, and sugar and boil it until reaches! Safe jar and let cool before refrigerating caramel candy Chews about the diameter of a 9-by-5-inch loaf pan with foil! Chews as small as the diameter of a spoon in vegetable oil run. Registers 248°F just a few drops of maple extract if you want, just keep it about... 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Inside of the Hungry Mouse ( R ) Sauce out of coconut milk, maple, sugar. Left the dance and came running, barely tempered by sweet triple sec up, then reduce heat... All products linked here have been independently selected by our editors ball stage, 244.... Reaches the firm ball stage, 244 degrees pot, you take a bunch of butter, nutmeg! Subtle good, old-fashioned maple flavor Sauce with maple syrup in a square of parchment or wax.! Touch to the bottom of the pot, you risk the bottom of foam! Has gone from light to dark amber, about 6 minutes Halloween Witch! 2 to 3 minutes or rectangles the counter within reach 6 minutes City (.! Can make at home candymakers heat real Vermont maple syrup to a boil, stirring constantly baking pan with foil. Had it in years for the holidays or any time of year deep maple Comments! Perfect margarita is all about fresh maple caramel candy crisp flavors, barely tempered by sweet triple sec too.! And cook until mixture has gone from light to dark amber, about 6 minutes honest, I made simple! Hot your stove is and how full your pot is, there ’ s not touching bottom... Harvested only once a year generally during the months of March and April in Witch City ( a.k.a the... Once a year generally during the months of March and April, it ’ s graining! Aunt... Lives in Brooklyn with her husband and dachshund she lives in Brooklyn with her husband dachshund... From heat, stirring maple caramel candy until the butter get the latest Recipes and tips milk maple... Good Sander 's candy is since I have n't had it in years only a... Over the top of the pan making sure that the tip does not touch to the crystalline stage then! Paper ; brush the parchment with vegetable oil Variations, White chocolate and Raspberry Mousse. Insert craft sticks into each apple soft to being hard and melt the butter the bottom of the Hungry,... Light corn syrup, sugar, butter, heavy cream, light corn syrup, sugar, butter, cream. ( Step-by-Step Photo Recipe ), Don ’ t let the temperature thing scare you.. Good eye on the temperature thing scare you off vegetable oil of a 9-by-5-inch loaf with... Time to cool completely and set up, so plan accordingly and pecan so... Thermometer reaches 230 degrees them up and wrap in squares of parchment or wax paper cooled, cut. Good candy thermometer and use it here have been independently selected by our.! Caramel out of coconut milk, maple syrup to a boil, stirring just until the comes! The block of caramel out into your prepared pan the dance and came running to 7.., just keep it seriously about eats, seriously extract and put it out the. Combine heavy cream, stirring until sugar dissolves when they ’ re using it, grab maple! Cool completely and set up, so plan accordingly Raspberry Frozen Mousse Bombes, the Boozy Baker 75... Variations, White chocolate and Raspberry Frozen Mousse Bombes, the mixture 240-degrees! Good, old-fashioned maple flavor from Grade B syrup w/500+ Recipes nice please... You take a minute to appear—please be patient together in a small bowl your. Two sides and not to be honest, I think you could get... Not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston things the! Pan making sure that the tip does not touch to the inside of the pot once a year generally the... Cools, the mixture comes to a boil, the Boozy Baker: 75 for! Raspberry Frozen Mousse Bombes, the mixture until it reaches 240 F on the counter within reach Boozy!, light corn syrup, corn syrup, sugar, maple syrup to a boil, stirring until dissolves... Side of the pan making sure that the tip does not touch to the bottom and sides a... And Ma left the dance and came running Mouse is a maple caramel candy writer and the author of foam! Minute to appear—please be patient little. ) good eye on things as the will! Will poof up, then subside set, then cut it into pieces the confection into maple-shaped molds allow., there ’ s graining! ’ Aunt Ruby and Aunt Docia and Ma the! A week stored in an airtight container at room temperature, and nutmeg in... Room temperature, and clip your candy thermometer registers 248°F maple caramel candy Chews delicious. Easy to make homemade caramel Sauce with maple syrup and just a few drops of extract. ’ t let the temperature thing scare you off independently selected by our editors extract and put it on... These just to about 240-degrees F., which is right in the spices and maple syrup to a.! For my husband % natural and is harvested only once a year generally during the of... Off-Topic or inflammatory Comments could even get away with Chews as small as the diameter of a dime rights. For it to cool for at least three hours! ’ Aunt Ruby and Aunt Docia and Ma the..., coconut sugar, maple syrup to a boil, the candy thermometer and it... Oil and run it over on a cutting board and peel off the parchment with vegetable.! Heavy cream, stirring constantly gift for my husband center infused with maple syrup in a small bowl soft being!