Soft Candy Caramels

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I have listed the yield at 64 pieces sliced at 1-inch squares you may of coarse slice to desired size, you have the option of making the caramels soft or firm by adjusting the cooking time --- you will need a candy thermometer for this.

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Steps

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

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Generously coat the foil with cooking spray.

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Set aside.

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

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Stir in brown sugar , condensed milk , corn syrup and maple syrup.

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Bring to a bowl stirring gently.

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Cook over medium heat stirring often until a candy thermometer reaches 235 degrees.

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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.

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Quickly pour the mixture into prepared pan.

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Allow to stand for 3 hours or until cool.

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

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Using a buttered knife cut into 1-inch squares.

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If desired wrap each piece with coloured plastic wrap.

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Ingredients

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butter, light brown sugar, sweetened condensed milk, light corn syrup, pure maple syrup