2 cups, heavy cream
1.5 cups, sugar (light brown or regular)
6 tablespoons, unsalted butter (as much as you want really)
1 cup, light corn syrup
1 cup, maple syrup (as much as you want really)
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)
wax paper or cellophane (easiest to buy high quality caramel wrappers
- 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.)
- When cooled to room temperature, transfer to cutting board, and cut into 1″ squares and wrap.