Prepare the pan. Line an 8x8 baking dish with two pieces of parchment paper, leaving a 1-2 inch overhang. Grease the top layer of paper with butter and set aside.
Combine the ingredients. Add the cream, maple syrup, corn syrup, sugar, butter, and salt to a 3-4 quart saucepan. Place over medium heat and stir to moisten the sugar, cooking until the butter has melted, stirring regularly.
Bring to a boil. Once the butter has melted, increase the heat to medium-high and bring the mixture to a boil, stirring regularly. Once boiling, reduce the heat to medium and clip the candy thermometer to the side of the pan.
Cook to temperature. Continue heating the mixture until the temperature reaches 245°F, about 30-40 minutes, stirring regularly.
Add the extract. Remove the caramel from the heat and stir in the maple extract until incorporated — the mixture will bubble slightly. Pour the hot caramel into the prepared pan and cool at room temperature for 2-3 hours.
Cut the caramels. Lift the edges of the parchment paper to lift the caramel out of the pan and place on a cutting board. Using a sharp knife, cut the caramel into 8 one-inch-wide strips, then cut each strip into 1-inch segments to make 64 caramels.