Maple Bourbon Caramels Recipe

Pure maple syrup and a splash of bourbon give these soft, buttery homemade maple bourbon caramels a rich, warm flavor that is perfect for gifting, holiday trays, or enjoying with a cup of coffee. This recipe makes 30 homemade maple caramels with a tender, chewy texture and a delicate finish of flaky salt.

If you enjoy soft caramel candies, these maple syrup caramels are a beautiful homemade treat. Heavy cream and butter create a creamy base, while dark amber maple syrup adds deep sweetness and a cozy maple flavor. Bourbon gives the candies a subtle warmth without overpowering the caramel.

These maple bourbon caramels are a seasonal twist on classic salted caramels. The balance of maple syrup, sugar, cream, butter, and salt creates a candy that is sweet, smooth, and chewy. A light sprinkle of flaky sea salt on top helps cut through the richness and makes each piece taste even more balanced.

The key to successful homemade caramels is preparation. Caramel cooks quickly, and once the sugar syrup reaches the right temperature, you need to move without delay. Before turning on the stove, line the pan, measure every ingredient, and have your thermometer, spatula, and prepared pan ready. A digital thermometer or candy thermometer is essential because the final texture depends on accurate temperature readings.

If bourbon is not your preference, the recipe can still be made with excellent flavor. Vanilla extract or maple extract may be used instead, as noted in the recipe card. The result will be slightly different, but the caramels will still have a soft texture and a sweet maple-forward taste.

How to Make Maple Caramels

Prep ahead: Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the finished caramel out of the pan. Measure all ingredients before you begin so the cooking process goes smoothly.

Heat the cream mixture: Combine heavy cream, cubed butter, bourbon, and salt in a heavy saucepan over medium heat. Stir gently as the butter melts. Once the mixture reaches a gentle boil, remove it from the heat and set it aside. Keeping this mixture warm helps it blend more easily with the hot sugar syrup.

Make the sugar syrup: In a large, heavy saucepan, combine granulated sugar and dark amber maple syrup over medium heat. Stir only at the beginning with a heatproof spatula. Once the sugar starts melting and liquefying, stop stirring to help prevent crystallization. Continue cooking the syrup until it reaches 280°F on a digital or candy thermometer.

Add the cream mixture: Carefully pour the warm cream mixture into the hot sugar syrup. Stand back as you pour, because the caramel will bubble and steam vigorously. Stir constantly with a heatproof spatula while the caramel cooks to 245°F. Do not scrape down the sides of the pan, as this can introduce sugar crystals into the caramel.

Fill the pan: When the caramel reaches 245°F, immediately pour it into the prepared pan. Let it cool at room temperature for about 30 minutes, then sprinkle the top with flaky salt. The salt adds a pleasant contrast and enhances the maple bourbon flavor.

Chill and cut: Place the uncovered pan in the refrigerator for 1 hour, or until the caramel is set. Use the parchment overhang to lift the slab from the pan and transfer it to a cutting board. Lightly coat a sharp knife with nonstick spray or a neutral oil, trim any uneven edges, and cut the caramel into 30 pieces.

Wrap and store: Wrap each caramel individually in wax paper. Store the wrapped candies in an airtight container at room temperature for up to 3 weeks.

Favorite maple recipes:

• Maple Pecan Pie Bars
• Maple Cream Scones
• Maple Pecan Tart