Step 1

Line a 9x13 casserole dish with parchment paper that you spray with cooking spray or nonstick foil. Make sure liner comes up over the edges of the pan on all sides.

Step 2

In a LARGE pot mix sugar, salt, corn syrup and whipping cream.

Step 3

Clip a candy thermometer onto the pan if your pan allows. If not, you'll have to check the temperature regularly with your thermometer then rinse it off after each time.

Step 4

Cook caramel mixture over medium heat (I like to cook mine at a 7.5 level on my stove) until caramel reaches 241*F. Caramel should cook at a heavy simmer / boil and will double, if not triple, in volume from the bubbles.

Step 5

Stir caramel mixture every few minutes to prevent from scorching the bottom of the caramel.

Step 6

The mixture will come to 218*F pretty quickly, so don't panic. Between 218*F - 241*F will take a little while.

Step 7

As you cook and stir, the caramel will start off white, then a light caramel then eventually a rich caramel color.

Step 8

Once caramel reaches 241*F, remove from stove.

Step 9

Stir in 2 teaspoons of Maple Extract.

Step 10

Pour mixture into prepared pan and allow to cool for 1 hour or more, until caramel has set.

Step 11

If caramel is still sticky when cutting, it's still slightly warm in the center. Caramel should cut without sticking to knife.

Step 12

This mixture can also be refrigerated to cool faster but it's best if you let it cool naturally.