Maple Caramel

Maple Caramel- Perfect for Caramel Apples!

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1 1/4 C. Bourbon Barrel Aged Maple Syrup

1/2 C. Heavy Cream

1/2 C. Butter

1 Tsp salt

Directions:

In a small pan gently heat cream till bubbles form on the edges, then cover and set aside. 

In a deep sauce pot heat syrup to 310 F, stirring just enough to keep the edges from burning. once it reaches 310, remove from heat, and slowly pour cream into syrup, stirring.  This will reduce the temperature of the mixture. Let temperature drop to about 225 F, then return to heat. Continue heating & stirring. 

DO NOT GET DISTRACTED! The temp comes up FAST and can boil over into a terrible flaming sugar-monster. Not that I'd know anything about that.

At about 240 F the caramel will be a thick but pourable sauce, great for caramel apples or ice cream

At 250 - 260 the caramel will cool hard enough to make soft candies or be used for turtles