Maple Caramels

1 ½ cups dark brown sugar

1 ½ cups maple syrup

1 cup Karo Dark Corn Syrup

1 ½ cup heavy whipping cream

4 Tbsp. butter

finely chopped nuts, if desired

Stir the sugar, syrups, and cream in a heavy saucepan over medium-high heat until the sugar is dissolved. Keep stirring and cooking on lowered heat until the firm ball candy stage is reached (246°), then stir in the butter. You can also stir in the nuts, or sprinkle them on after the next step if you prefer. Pour immediately onto a buttered baking pan lined on the bottom with parchment paper. Leave this to cool for a few hours, then turn the candy sheet out to cut it into squares.

Note: I created this recipe myself, inspired by some 19th century recipes I read while researching.

Rick