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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.
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When mixture is bubbling, add in vanilla and bourbon. Pouring both ingredients in slowly as the mixture will bubble more fiercely.
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Using a whisk or a wooden spoon, continue stirring the mixture until it reaches 250 degrees F.
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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.
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Let cool for a minimum of 3 hours.
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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.