Spiced Maple Caramels

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)


  1. 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.
  2. 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.
  3. 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.)
  4. When cooled to room temperature, transfer to cutting board, and cut into 1″ squares and wrap. 

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