Maple Caramels
Ingredients
Directions
The book gives no oven temperature. The 234°F in the steps was added when the recipe was transcribed, as a starting point.
Make the caramel
Combine the granulated sugar, maple sugar, and glucose in a large pot.
Cook over medium heat, stirring constantly until the sugars dissolve.
Continue cooking until the mixture reaches the soft ball stage (234°F to 240°F or 112°C to 115°C).
Set and serve
Pour the mixture into a greased pan and let it cool.
Once cooled, cut into squares and enjoy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Granulated sugar
- Provides bulk sweetness and, as it cooks, builds the caramel's structure and color.
- Maple sugar
- Adds maple flavor and sweetness to the caramel.
- Glucose
- Inhibits crystallization, keeping the caramel smooth and chewy rather than grainy.
The step that matters
Cooking to the soft ball stage. The final temperature sets the caramel's firmness. Cooking too little leaves it soft and sticky, while cooking too far makes it hard. Stirring until the sugars dissolve also helps prevent grainy crystals.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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