Soft Candy Caramels

Instructions

1. Line an 8-inch glass square baking pan/dish with foil extending the foil over the edges of the pan.
2. Generously coat the foil with cooking spray; set aside.
3. In a heavy 3-quart saucepan melt 1 cup butter over low heat.
4. Stir in brown sugar, condensed milk, corn syrup and maple syrup; bring to a bowl stirring gently.
5. Cook over medium heat stirring often until a candy thermometer reaches 235 degrees (or for a firmer caramel cook to 240 degrees F).
6. 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.
7. Quickly pour the mixture into prepared pan.
8. Allow to stand for 3 hours or until cool.
9. Lifting the foil at the edges of the pan remove the caramel square out of the pan.
10. Using a buttered knife cut into 1-inch squares.
11. If desired wrap each piece with coloured plastic wrap.