Maple Cream Candy Food

MAPLE CREAM BONBONS

Steps:

• In a large bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm. , In a microwave , melt chips; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in the refrigerator.

MAPLE CREAM

Steps:

• Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
• Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

MAPLE SYRUP CANDIES

Steps:

• Fill a large pot partially with water. Bring to a boil, and note the temperature of the boiling water with a candy thermometer. (Since water boils at different temperatures in different locations, it is important to follow this step.) Set some candy molds into a jelly-roll pan. Set aside. (If using metal or wood molds, lightly grease them.)
• Empty the large pot and place the syrup in it. Add a few drops of oil. (Boiling maple syrup will foam up; the oil keeps the foam down. Buttering the rim of the pot will also help.)
• Boil carefully over high heat, without stirring, until the temperature of the boiling syrup is 28°F/17°C above the boiling point of your water (212°F/100°C at sea level).
• Remove from the heat and let cool for 3 to 5 minutes. Do not stir or disturb the candy at this point; if the thermometer is attached to the pan, leave it there during the cooling period.
• Stir evenly until the liquid loses its gloss, starts to become opaque, and begins to thicken. (This is the tricky part; if you stir too long the thickened syrup will "set up," or harden, in the pan. If this happens, add a cup of water, and reheat slowly to dissolve the sugar, then start over. But if you don't stir long enough, the sugar may not "set up" in the molds at all.)
• Carefully pour the candy into the molds. It's helpful to have an assistant spread the syrup in the molds while you continue to pour the mixture into the other molds.
• Allow the candies to cool, remove from the molds, place on a rack to dry for a few hours, and enjoy.

MAPLE CREAM CANDY

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)

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.