1. Line an 8 x 4” square metal loaf pan with foil. Lightly spray with oil. Set aside.
2. Combine gelatin with 2 tsp water in a small bowl. Set aside.
3. Stir sugar with maple syrup, corn syrup and water in a large heavy-bottomed pot. Brush the sides of the pot with a wet pastry brush to ensure no sugar crystals remain. Set over high heat. Let boil without stirring. Place candy thermometer in the centre of the caramel and remove from heat when temperature reaches 310ºF. Remove from heat and let sit until bubble subside, about 2 min.
4. Using a rubber spatula, stir in gelatin. Stir in baking soda until combined. Return pot to heat and cook for 30 seconds more, stirring continuously. Pour into prepared pan immediately. Do not attempt to smooth top. Let rest, undisturbed, for at least 2 hours. Store in an airtight container for up to 1 month.
Source and Credits
Courtesy of Food Network Canada