Maple Caramel- Perfect for Caramel Apples!
1 C. Bourbon Barrel Aged Maple Syrup
1 C. Heavy Cream
1/2 tsp salt
1 tsp instant espresso, cocoa or vanilla extract
Butter, to cut foam
In a deep sauce pot heat syrup to 250F, stirring.
If excessive foam forms, add a small amount of butter (1/2 tsp or so)
In a separate pan gently heat cream till bubbles form on the edges.
Heating cream prevents grainy caramel.
Slowly pour cream into syrup, stirring. This will reduce the temperature of the mixture.
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