Today I’m sharing how Runamok Maple changed my life. OK maybe it just changed my desserts and made the BEST caramels I’ve ever tasted. Salty, sweet and chewy-my favorite combination!
Runamok Maple is a company out of Vermont that creates the most delicious organic pure maple syrup along with infused, smoked, and barrel-aged maple syrups. I got to sample several types and they are out of this world. I tried the bourbon barrel-aged, cinnamon + vanilla infused, and the pure maple syrup and they were all divine. I can’t wait to make pancakes and use them all!!
I knew I wanted to make homemade caramels because it is something that has always intimidated me for some reason. I also never owned a candy thermometer therefore couldn’t make said caramels.
Before I go any further, you need a candy thermometer for this recipe. You also just need one for life! They put all your fears of making homemade caramels and candy to rest. I recently bought this one and I love it!
Back to the maple syrup-I ended up making this recipe with Runamok Maple’s pure maple syrup because it was just so good. Adding a few tablespoons of bourbon didn’t hurt either.
These are so simple to make. Start out by bringing your heavy cream, butter, bourbon and salt to a boil in a saucepan. Once it boils, remove from heat and set aside. In another saucepan, combine the maple syrup and sugar and using your candy thermometer, heat to 280°F. Stop stirring once the sugar begins to melt. When the mixture reaches 280°F, CAREFULLY pour in the heavy cream mixture. This will bubble up and spatter so you need to stand back for this step. Do NOT stir or the caramel will crystallize. This will bring the temperature down so continue heat until mixture reaches 250°F. Pour caramel into an 8 inch baking pan lined with parchment paper and let sit for 30 minutes and then top with coarse salt. Place in the refrigerator for two hours to set before cutting into it and devouring them.
You can cut these up, wrap them individually in wax paper and give them to friends as gifts. These caramels will keep in an airtight container for up to three weeks.
These delicious caramels make the perfect Valentine’s gifts! XOXO
Maple Bourbon Caramels
Yields 25-35 caramels
1 cup heavy cream
5 tablespoons salted butter, cubed
2-3 tablespoons bourbon (depending on how much bourbon flavor you want)
1/4 teaspoon salt
1/2 cup pure maple syrup (I used Runamok Maple)
1 1/4 cups granulated sugar
Course salt for topping (optional)
- Line an 8 inch baking dish with parchment paper on the bottom and up the sides and set aside.
- In a saucepan over medium-high heat, combine the heavy cream, butter, bourbon and salt and bring to a boil. Once it comes to a boil, remove from heat and set aside.
- In another saucepan over medium-high heat, combine the maple syrup and sugar, stirring just until the sugar begins to melt. Once it begins to melt, STOP stirring. Using your candy thermometer, heat this mixture to 280°F. Once it reaches that temperature, CAREFULLY pour in the heavy cream mixture (this will bubble and spatter so stand back). Do NOT stir or the caramel will crystalize. This will bring down the temperature so continue cooking until it reaches 250°F.
- Pour hot caramel into the lined baking dish and let sit for 30 minutes, then top with course salt. Let sit in the refrigerator for two hours to set completely before cutting them. Spray your sharp knife with non stick spray or rub with shortening before cutting them so it won’t stick. Store in airtight container or in wax paper wrapping for up to three weeks. Enjoy!
Recipe adapted from Tutti Dolci