Boil sugar and water together in a pan over medium heat. Never stir and boil until sugar is completely melted into a transparent syrup.

When the sugar syrup starts to turn light brown from the edges, add maple syrup.

Add maple syrup and salt-free butter. When the butter melts and starts to boil, add the whipped cream and mix well. Add whipped cream and boil it for 20 to 25 minutes, stirring constantly to prevent the bottom from being pressed. The concentration is getting thinner and more persistent, and when the caramel solution is dropped in cold water, it hardens immediately, remove it from the heat. (If you have a thermometer, you can remove the caramel solution directly from the fire without a cold water test when it reaches 117 degrees Celsius.)

Place paper foil on a square pan and pour caramel liquid to harden in a cold place. If the surface becomes hard when touched by hand, cut it into appropriate sizes. (If it hardens too much, the caramel won't cut.)