Best Maple Cream Candy Recipes

Maple Cream Candy image

Provided by looneytunesfan

Categories Candy

Time 35m

Yield 1 9x9 inch pan

Number Of Ingredients 6

1 cup pure maple syrup (use syrup labeled "Dark amber"-the darker, the better!)
2 cups granulated sugar
1 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1 cup walnut pieces or 1 cup pecan pieces, toasted

Steps:

Lightly oil a 9- by 9-inch square pan, or a baking sheet.
In a small heavy-duty saucepan (about 2 quarts) mix together the maple syrup, sugar, cream, and corn syrup.
Fit a candy thermometer to the side of the pan and heat until the temperature reaches 236 degrees, tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.
Remove the pan from the heat and transfer the mixture into the metal bowl of a standing electric mixer.
Submerge the thermometer in the candy mixture until it has cooled to 110 degrees, which will take a while.
(tip: you can put the bottom of the bowl in ice water to speed up the process; but don’t stir the mixture to cool it down).
When the temperature is 110 degrees, add the vanilla and beat the mixture until it just begins to thicken and loose its gloss.
Overmixing will make it grainy, so keep an eye on it.
Stir in the nuts and spread the mixture into the square pan or onto the baking sheet, forming it into a 9-inch square with your (clean) hands.
Allow to cool completely, then remove from the pan and cut into squares.
To remove it from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half.
Use a metal spatula to pry the candy loose a bit (it will be flexible).
Invert the pan a shake it to coax the maple cream candy out.

Maple Cream Candy 1972 (Canadian) image

Provided by andypandy

Categories Candy

Time 30m

Yield 20 pieces

Number Of Ingredients 8

4 cups brown sugar
2 tablespoons all-purpose flour
1 cup whole milk or 1 cup evaporated milk
1/4 cup butter
2 teaspoons baking powder
1 -2 dash salt
1 teaspoon vanilla
2 cups chopped walnuts or 2 cups pecans

Steps:

Lightly grease 9 x 11 brownie pan.
(originally calls for a 9 x 13 pan, but, I find this too thin afterwards).
Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt.
Cook stirring constantly until mixture reaches 235degrees F.
on a candy thermometer.
Or until a soft ball forms in cold water.
Remove from heat, add vanilla and nuts.
Beat two to five minutes or until candy begins to thicken.
Pour quickly into prepared buttered pan.
Spread evenly.
Cut into squares while still soft.