Soft Candy Caramels - cooking recipe

Ingredients

1 cup butter (no subsitutes)
1 (16 ounce) package light brown sugar
1 (14 ounce) can sweetened condensed milk
1/2 cup light corn syrup
1/2 cup pure maple syrup (or use 1 cup light corn syrup)

Preparation

Line an 8-inch glass square baking pan/dish with foil extending the foil over the edges of the pan.
Generously coat the foil with cooking spray; set aside.
In a heavy 3-quart saucepan melt 1 cup butter over low heat.
Stir in brown sugar, condensed milk, corn syrup and maple syrup; bring to a bowl stirring gently.
Cook over medium heat stirring often until a candy thermometer reaches 235 degrees (or for a firmer caramel cook to 240 degrees F).
As soon ar the temperature reaches 235 or 240 degrees immediately remove from heat, and stir for 1 minute or until the mixture is smooth and no longer bubbling.
Quickly pour the mixture into prepared pan.
Allow to stand for 3 hours or until cool.
Lifting the foil at the edges of the pan remove the caramel square out of the pan.
Using a buttered knife cut into 1-inch squares.
If desired wrap each piece with coloured plastic wrap.