No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Maple Walnut Spice Caramel Candies

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

  • Prep:
  • Total Time:
  • Yield: Makes approximately 120
Maple Walnut Spice Caramel Candies

Photography: Christopher Testani

Source: Martha Stewart Living, December 2012

Ingredients

  • Vegetable oil, for baking sheet
  • 2 cups heavy cream
  • 1 1/2 cups packed light-brown sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 cup light corn syrup
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • A pinch of cayenne pepper
  • 2 cups toasted walnuts

Directions

  1. Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

  2. Bring cream, sugar, butter, maple syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

  3. Immediately remove caramel from heat, and stir in salt, vanilla, cinnamon, nutmeg, cloves, cayenne pepper, and walnuts. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

  4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

Related Topics