Soft Candy Caramels

Directions

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