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Homemade Maple Caramels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Cindy Gibbs
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 minutes
  • Yield: 36 Pieces 1x
  • Category: Candy
  • Method: Cook


Units Scale
  • 1 cup high-quality Maple Syrup. See notes below.
  • 1 cup dark brown sugar, packed
  • 1 cup heavy whipping cream, not low fat
  • 1/2 cup sweetened condensed milk
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 4 tablespoons real butter, unsalted
  • Nonstick cooking spray for the knife


  1. In a medium saucepan, combine the maple syrup, brown sugar, whipping cream, condensed milk, corn syrup, and salt.  Attach a candy thermometer to the side of the pan.  Cook over medium heat, stirring constantly until mixture reaches 245 degrees on a candy thermometer.  Remove from heat and mix in the butter.
  2. Pour candy into a 6-inch square pan lined with parchment paper and allow candy to cool and set for about 3 hours.
  3. Grab the ends of the parchment paper and lift the candy out of the pan.  Using a very sharp knife, sprayed with nonstick cooking spray, cut the caramels into squares.
  4. Wrap each caramel in wax paper squares or candy wrappers.
  5. Store in a dry cool place.

Recipe adapted from Baked in Vermont/Gesine Bullock-Prado


  • Make sure you use a high-quality Maple syrup for these caramels or they will taste like regular vanilla caramels.  I used an Organic Maple Syrup, purchased at Kroger, the first time I made these, and I honestly couldn’t even taste the maple flavoring.  The second time I made them, I bought Maple syrup from Costco’s and there was a world of difference.  The caramels had a great maple flavor.