Line a medium sheet pan with parchment paper wrapping it over two sides. This will allow you to lift the Homemade Spicy Maple Caramels from the pan easily. Spray with non-stick cooking spray. Set aside.
Fill a cup with ice water. Set aside.
In a large saucepan over medium-low heat, add the heavy cream, corn syrup, maple syrup, butter, brown sugar, and white sugar. Stir until butter melts and all ingredients are well combined.
Clip a candy thermometer to the side of the pot. Be careful not to let the tip touch the bottom.
Increase the heat to medium stirring occasionally. Allow the misture to simmer until it reaches 245° - 260°. If the temperature is rising too fast, lower the temperature just a bit. It should take at least 10 minutes to reach the minimum temperature of 245° and for the mixture to caramelize and achieve the deep rich buttery taste.
A QUICK RECIPE CHAT
"Like mashed potatoes on Thanksgiving, everyone likes them a different way. Caramel is the same way. People like different levels of chewiness.
I prefer exactly 245° for the perfect caramel chew. I call it "the not so chewy it will pull the fillings out of your teeth texture."
So How do you decide how chewy your spicy maple caramels should be? ...
Once the caramel reaches 245°F, use a spoon to drop a little bit of molten caramel into the ice water. Lift it out and test for texture. It should be firm enough to cut, yet soft enough to chew. If needed, simmer the caramel a little longer, but do not allow it to go over 260°.
When the perfectly chewy caramel reaches your preferred texture, stir in the maple and vanilla extract.
Carefully pour the molten caramel onto the prepared sheet pan and allow it to cool for 15 minutes.
Sprinkle with finishing salt and red pepper flakes and continue to let cool for 45 minutes.
Once cooled, lift the whole sheet of spicy maple caramel out of the pan by the edges of the parchment paper and cut into desired size pieces.
Wrap each candy in small pieces of wax paper.