Soft Candy Caramels

1. 1

   Line an 8-inch glass square baking pan/dish with foil extending the foil over the edges of the pan.

2. 2

   Generously coat the foil with cooking spray; set aside.

3. 3

   In a heavy 3-quart saucepan melt 1 cup butter over low heat.

4. 4

   Stir in brown sugar, condensed milk, corn syrup and maple syrup; bring to a bowl stirring gently.

5. 5

   Cook over medium heat stirring often until a candy thermometer reaches 235 degrees (or for a firmer caramel cook to 240 degrees F).

6. 6

   As soon ar the temperature reaches 235 or 240 degrees immediately remove from heat, and stir for 1 minute or until the mixture is smooth and no longer bubbling.

7. 7

   Quickly pour the mixture into prepared pan.

8. 8

   Allow to stand for 3 hours or until cool.

9. 9

   Lifting the foil at the edges of the pan remove the caramel square out of the pan.

10. 10

    Using a buttered knife cut into 1-inch squares.

11. 11

    If desired wrap each piece with coloured plastic wrap.

No additional tips available.