https://www.foodnetwork.com/recipes/caramels-4603140
Baked in Vermont

1 C maple syrup
1 C brown sugar
1 C heavy cream
1/2 C sweetened condensed milk
1/2 C light corn syrup
1 t salt
4 T unsalted butter

Combine the maple syrup, brown sugar, cream, condensed milk, corn syrup and 
salt in a saucepan. Stir over medium heat until the mixture reaches 
245 degrees F on a candy thermometer. Take from the heat and stir in the 
butter. Pour into a 6-inch square baking pan lined with parchment and allow 
to cool and set about 3 hours.

Take the caramel from the pan and, using a very sharp knife gently sprayed 
with nonstick cooking spray, cut the caramels into squares and wrap in wax 
paper or candy wrappers (see Cook's Note). Store in a cool dry place.