Ingredients

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

Equipment

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

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