Maple Caramels



2 cups (500 ml) brown sugar

1 1/2 cups (375 ml) maple syrup

1/2 cup (125 ml) heavy cream

1 Tbs (15 ml) butter

1/2 cup (125 ml) chopped nuts of your choice (optional)



Heat the brown sugar, maple syrup, and cream in a heavy pot over

moderate heat, stirring frequently, until the mixture reaches the

firm-ball stage (244F, 117C). Remove from the heat and stir in the

butter and optional nuts. Pour the mixture into a buttered heat-proof

dish and cool for 3 hours. During the cooling process, score the

caramel into individual pieces and separate the pieces when completely

cool. Makes about 1 1/2 pounds (675 ml).



Bon appetit from the Chef at World Wide Recipes