Maple Bourbon Caramels

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 cup of maple syrup
  • 1 cup of brown sugar
  • 1 cup of heavy cream
  • 1/2 cup sweetened condensed milk I use Eagle Brand Sweetened Condensed Milk
  • 1/2 cup corn syrup
  • 1 teaspoon salt
  • 2 teaspoons vanilla bean paste
  • 2 ounces bourbon
  • 4 tablespoons cold unsalted butter


  1. Place your Dutch Oven on medium heat and combine maple syrup, brown sugar, cream, condensed milk, corn syrup and salt. Bring to a rolling bubble.
  2. When mixture is bubbling, add in vanilla and bourbon. Pouring both ingredients in slowly as the mixture will bubble more fiercely.
  3. Using a whisk or a wooden spoon, continue stirring the mixture until it reaches 250 degrees F.
  4. When the temperature is reached, pull from the heat and mix in the cold butter. Once butter has dissolved, transfer to a parchment paper lined square dish.
  5. Let cool for a minimum of 3 hours.
  6. Before cutting, place in freezer for 5 minutes. When cold enough, cut and divide onto small parchment paper pieces, wrap, and store until ready to eat.