Caramel Maple Candy

Hopefully you don't have all of your Christmas baking done yet because you have to try this incredible new recipe - Caramel Maple Candy!

My husband came up with this candy because it reminds him of his sweet Grandmother's Caramel Cake Frosting.  I was skeptical, but after he made it once, I'm hooked.

This candy is fairly easy to make, but you have to make sure you stand by and stir when you need to. 

Simple ingredients and a little time, and you have a luscious, buttery, creamy candy that really is addictive.

These aren't beautiful to look at, but the taste makes up for that.  Put them in little candy cups and that will make them festive.

If you don't have a candy thermometer, don't worry.  Bring the final mixture to a rolling boil for about 2 minutes and that will do.

Also, I used maple syrup in my version, but you can use light Karo syrup or honey.  Maple syrup is the best, though, to get that caramely-mapley (are those words?) flavor.

If you like this candy, you may also like Soft Praline Fudge or the great Butterscotch Spoonnoodles.  Both are terrific.

Make Caramel Maple Candy for your Christmas goodies platter and you'll hear a lot of compliments!  

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Caramel Maple Candy

Yield: 30 pieces

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Creamy, sweet, buttery Caramel Maple Candy.

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Ingredients

• ½ C evaporated milk
• ½ C butter (1 stick)
• 2 C granulated sugar
• 1 tablespoon maple syrup
• ½ C brown sugar
• 1 teaspoon vanilla
• Pinch of Salt

Instructions

1. In a large non-stick pot over medium-high heat, combine the evaporated milk, butter, granulated sugar, and maple syrup. Stir until the mixture just begins to boil.
2. Remove pan from heat and stir in the brown sugar. After the mixture calms a bit, return to heat and cook to boiling, stirring constantly. Let it full boil for about 2 minutes (about 240 to 245° on a candy thermometer).
3. Remove from heat and add the vanilla and pinch of salt (pinch=about 20-ish grains of salt between your forefinger and thumb!).
4. Beat with a mixer (I prefer a stand mixer, but hand mixer will work). until thick, thinning out with a teaspoon or so of evaporated milk if too thick. Should be creamy thick, not chunky thick.
5. Roll the mixture into 1" balls and place on parchment paper to cool. They'll flatten out a little while cooling. Store in a tightly sealed container at room temperature.

Notes

Let the mixture really come to a roiling boil. You want the sugar grains to smooth out.

If the mixture is too creamy to roll into balls, you can either beat it for an additional 30 seconds to a minute, or just spoon them out onto the parchment paper.

Don't make these much bigger than 1" balls, as they are very rich.