Salted Maple Bourbon Caramels Recipe (2024)

FAQs

Does maple syrup caramelize? ›

You can substitute maple syrup for honey in equal amounts. Decrease the oven temperature by 25 degrees since maple Syrup tends to caramelize and burn on the top and edges sooner than recipes using cane sugar.

The syrup draws in the essence of the Bourbon, resulting in one of our most popular varieties to date. Like premium whiskeys, the process takes time, and careful tending. But the result is a sophisticated duo that will become a new classic. This product may contain trace amounts of alcohol up to 1%.

It can be used as a sweetener or flavoring in recipes. It is also a good choice for sauces and toppings. For a breakfast sandwich that's out of this world, add bacon to the mix. Top it with rich bourbon maple syrup and serve with your favorite morning bread.

Maple syrup fits the bill. A generous half cup infused my caramels with pure, sweet, fall flavor. Each bite is salty, chewy, and full of maple sugar.

Place the saucepan over medium heat and bring the maple syrup to a gentle boil, stirring constantly with a whisk to prevent burning. As the maple syrup heats up, use a candy thermometer to monitor the temperature. The goal is to reach 235°F (113°C), the temperature at which the syrup will caramelize.

If you do bourbon barrel aged maple syrup, don't store that for 6+ years in the oak barrels, get it to the proper flavor and then hot pack it in SS. If left in the oak, with little or no alcohol it will spoil.

Real maple syrup is always delicious poured on a stack of pancakes, but come fall, we begin to feel the urge to include it in everything, including our drinks. Luckily, the stuff is great in co*cktails, whether paired with spicy bitters or rich bourbon, roasted fruit or apple brandy.

Maple liqueur refers to various alcoholic products made from maple syrup, primarily in the Northeast United States and Canada. It is most commonly made by mixing Canadian rye whiskey and Canadian maple syrup. Maple liqueur is considered an important cultural beverage in certain Canadian festivals.

If the container is sealed, it can sit on a shelf for a long time. However, once the syrup is exposed to air, it should be kept cold. The easiest way to do this is in the refrigerator.

Fill using a funnel. Cap with bale cap. IMPORTANT: Refilled bottles must be refrigerated. Once opened, bulk containers can be stored in the fridge or freezer- maple won't expand and break in the freezer like water would.

Is bourbon maple syrup OK for kids? ›

And yes, it's totally safe for kids to eat. Any trace amounts of alcohol that manage to make their way into this syrup (<2%) are negligible enough that a couple tablespoons won't hurt. A single 12.7 fl oz bottle is $15 on Amazon. You can also get a 25 fl oz bottle for $25.

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

The sauce should keep for 7 to 10 days in the fridge in an airtight container and should be very gently warmed before using - try to avoid boiling the sauce again and allow the sauce to cool slightly before serving.

Certain ingredients like corn syrup can make it sticky. Not cooking the candy all the way to hard crack stage can make it more sticky. High humidity in the air can make it sticky.

When a sugary solution is heated, some of the water evaporates off and this makes the sugar become more concentrated in the solution. As the heated maple syrup cools, the sugar molecules (the smallest particles of the sugar) can form crystals.

Simmer Until Golden Brown

You need time for the sugars to caramelize. Typically in basic simple syrup, you remove it once it's dissolved and call it good, which only takes a minute. The bottom left of the syrup is starting to turn golden brown first here, after 16 minutes of simmering.

Bring the syrup to room temperature or warm it before serving. The microwave works well for warming maple syrup. Use a microwave-safe container and heat on high from 30 to 60 seconds per 1/2 cup, depending on how cold it is and the power level of your microwave.

Also, the sugar content may increase causing sugar crystals to form. Going off of what Laura said, no, heating the maple syrup multiple times won't cause any change in the structure of the syrup, but do refrigerate the syrup after your done if it says so on the bottle.