Maple Caramels

Instructions

1. 1

   Line a baking sheet with parchment paper and set aside.

   Tip: To prevent sticking, you can also use wooden parchment for a more rustic look.

2. 2

   In a small bowl, sprinkle the unflavored gelatin over 100 ml of cold water and let it soften for 5 minutes.

   Tip: Don't skip this step, as it will help your caramels set properly.

3. 3

   In a medium saucepan, combine the granulated sugar, pure maple syrup, and 150 ml of heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient and don't rush this process, as it's essential for creating a smooth, caramel-like consistency.

4. 4

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the caramel turns a deep amber color.

   Tip: Use a candy thermometer to check the temperature, but if you don't have one, you can also test the caramel by dropping a small amount of it into a cup of cold water – if it forms a soft ball that flattens when removed from the water, it's ready.

5. 5

   Remove the saucepan from the heat and slowly pour in the softened gelatin, whisking constantly to prevent lumps.

   Tip: This is the most crucial step, as it will help your caramels set properly and give them a smooth, creamy texture.

6. 6

   Add the unsalted butter, sea salt, and pure vanilla extract to the saucepan and whisk until smooth.

   Tip: Don't worry if the mixture looks a bit grainy – it will come together in the end.

7. 7

   Pour the caramel mixture into a stand mixer fitted with a paddle attachment or a large mixing bowl.

   Tip: If using a stand mixer, make sure to scrape down the sides of the bowl a few times to ensure everything gets incorporated evenly.

8. 8

   Add the flour and confectioner's sugar to the bowl and mix until just combined.

   Tip: Don't overmix, as it will make your caramels tough and dense.

9. 9

   Pour the caramel mixture into a lined or greased 20x20 cm baking dish.

   Tip: Make sure to cover the entire surface, as this will help the caramels set evenly.

10. 10

    Let the caramels cool to room temperature, then refrigerate them for at least 30 minutes or until firm.

    Tip: If you want a more intense maple flavor, you can let them sit for an additional 30 minutes to an hour.

11. 11

    Cut the caramels into desired shapes using a sharp knife or cookie cutter.

    Tip: You can also leave them whole or cut them into small squares for a more rustic look.

12. 12

    Dust the caramels with confectioner's sugar and serve.

    Tip: These maple caramels are perfect for gift-giving or as a sweet treat for special occasions.