From the Kitchen Window column
Simple and sweet, though not overly so, these maple caramels are winter to me. Where I live in Northern California, it never snows and rarely dips below freezing, but when I make these candies I think of winter and New England and fires in the fireplace.
Makes about 1 1/2 pounds
2 cups brown sugar
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter
Butter an 8-by-12-inch baking dish.
In a large heavy pan over medium heat, stir together the sugar, maple syrup and cream until the sugar is dissolved. Stir and cook until mixture slowly reaches the firm ball stage, 244 degrees.
Add the butter and stir to melt.
Pour the candy into the baking dish and score into squares as it hardens. Let cool about 3 hours, invert onto a board and cut the squares free along the lines you've cut.
Variation: Sprinkle 1/2 cup crushed, toasted walnuts or almonds into the mixture just before removing from heat.