Time / Yield
2 hours / 100+ wrapped caramels (45 minutes to cook, 1 hour and 15 minutes to wrap)
- 2 cups, heavy cream
- 1.5 cups, sugar (light brown or regular)
- 6 tablespoons, unsalted butter (more to taste)
- 1 cup, light corn syrup (can use all of 11.2 oz. bottle)
- 1 cup, maple syrup (more to taste)
- 1 teaspoon, cinnamon
- 1/2 teaspoon, fresh ground nutmeg
- 1/2 teaspoon, course salt
- 1/2 teaspoon, vanilla extract
- 1/4 teaspoon, ground cloves
- pinch of cayenne pepper
- 8 quart pot
- 9″ x 9″ silicon baking pan (alternatively, grease regular pan with oil, line with parchment paper and grease again)
- candy thermometer
- wax paper or cellophane (easiest to buy high quality caramel wrappers from Amazon)
- Bring cream, sugar, butter, corn syrup, maple syrup to a boil in 8 quart pot and stir until sugar dissolves and butter melts and blends. Once dissolved, reduce heat to medium high and cook, stirring occasionally, until caramel reaches 248°F.
- Once at 248°F, remove caramel from heat and thoroughly stir in cinnamon, vanilla extract, ground cloves, cayenne pepper. Add salt last, and briefly stir, which will leave it only partially dissolved.
- Pour into silicon pan. And let stand, covered with a paper towel. (I tend to put it in the refrigerator overnight and cut and wrap the next day.)
- When cooled to room temperature, transfer to cutting board, and cut into 1″ squares and wrap.