MAPLE CREAMS CANDY BY FREDA
This was my Grandmothers favorite Candy, and Making this sure does bring back Memories. I am Posting this in her Memory. These are very Creamy, and when Dipped In Chocolate, Are Just to good to pass up. I have added (3) Versions, One with Nuts and one with out, one dipped in Butterscotch, one in Chocolate. So Many Versions and...
Provided by FREDA GABLE
Categories Candies
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. In a small saucepan, add Condensed Milk, and cubed butter, Stir over Low heat just til melted.
- 2. Measure all the 7 1/2 C of Pdr Sugar, & Place Pdr Sugar in large seperate Bowl or sauce pan. When Butter and Milk Mixture is Melted, Pour into the Pdr Sugar; Add Flavorings, Now. ( I used Mapleine) Stir Till smooth and no lumps. Mixture will be thick and hard to stir. It should be a creamy texture. Divide Mixture in 1/2. Place 1 C Nuts in one 1/2 of the mixture. Place in refer to Chill 1 hr.
- 3. Remove from Refer, with small ice cream scoop, Roll into 1" balls. Place on WAX paper or Parchment paper lined baking sheet. Chill again not less than 1 hr.
- 4. While mixture is chilling: Melt Choc Chips,& Shortening, Stir til smooth. Remove balls from Refer, and dip one at a time, allowng excess to drip off, Place on paper lined sheet, and let stand to set. Store in AIRTIGHT container. . . and enjoy. NOTE & TIP; If Making ahead of time, The mixture will freeze for at least 2-3 Months before dipping in Chocolate. Mixture Needs to Thaw, (Yet chilled,) before dipping, into the Chocolate if You choose to make and freeze these ahead of time.
- 5. These maple creams are Heavenly. . . Guaranteed EASY, & Will bring back "old memories" of Days Past.
MAPLE FUDGE WITH MAPLE SYRUP
This yummy sweet is one of my childhood favorites... it's the best homemade maple fudge. If you like walnuts, don't forget to add them.
Provided by asotero
Categories Desserts Candy Recipes Nut Candy Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Line an 8x8-inch baking pan with waxed paper. Butter the paper.
- Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
- Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
- Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 37.8 g, Cholesterol 24.2 mg, Fat 10.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.7 g, Sodium 32.2 mg, Sugar 33.7 g
3-INGREDIENT MAPLE-PECAN FUDGE
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Provided by Casey Elsass
Categories Dessert Maple Syrup Pecan 3-Ingredient Recipes Back to School Kid-Friendly Quick & Easy Vegetarian Pescatarian Peanut Free Soy Free Kosher Candy Small Plates
Yield Makes about 2 pounds
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.
- Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.
- Do Ahead
- Fudge can be made 1 week ahead; tightly wrap and chill.
MAPLE NUT CREAM FUDGE BY FREDA
I have always Love maple Cream anything. . . So When I found this recipe, I was delighted, its a Canadian recipe. ( My Mother is from Canada, Says "everythings better in Canada") We'll let you decide!! Easier than it Looks. Photo Coming.
Provided by FREDA GABLE
Categories Candies
Time 20m
Number Of Ingredients 10
Steps:
- 1. READ ENTIRE DIRECTIONS BEFORE STARTING THIS RECIPE. Follow EXACTLY. Line Pan with Foil & Butter well. Set aside. Add White & Brown Sugars, Butter & Cream, Maple Syrup & salt into Heavy Saucepan. Place over Medium Heat, Stir all the while Bringing to a boil. Lower Heat, Continue to stir Slowly as Mixture cooks. After Timing & cooking for 7 Min, Test by pouring a small amount into some Cold Water. you want it to Form a Soft ball (235-240ºF) (112-116ºC) or use Candy Thermometer, to soft ball stage @ 235-240ºF (112-116ºC) You Might need to cook this for another minute or two. REMOVE FROM HEAT.
- 2. Add Nuts, Vanilla & maple flavoring, and start Stirring. Keep Stirring . . . It takes about 14-15 min for the Fudge to cool & thicken.
- 3. Pour into 9 X 10 Buttered Dish. Tip: Let the fudge sit for 10 min, after removing from the heat, & allow this to cool slightly, this will reduce the stirring time.
- 4. INFORMATION TIPS: SOFT BALL STAGE; 235-240ºF (112-116ºC) Is used for; Fudge, Fondant, Creams, Penuche, Maple, etc: When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.
BOARDWALK QUALITY MAPLE WALNUT FUDGE
Throughout the summer we enjoy the fudge sold on the boardwalk at the shore. Hubby and I came up with this recipe so that we would be able to enjoy our favorite flavor year round.
Provided by SHORECOOK
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 18
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
- Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 30.2 g, Cholesterol 20.5 mg, Fat 21.5 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.8 g, Sodium 77.7 mg, Sugar 29 g
MAPLE NUT FUDGE
Classic maple Fudge recipe. Very rich, very sweet and not hard at all so long as you use a candy thermometer.
Provided by JanetB-KY
Categories Candy
Time 45m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Line an 8 inch square pan with nonstick foil and spray with cooking spray.
- Combine syrup, sugar, heavy cream and salt in a medium saucepan, preferably a non stick one; bring to boiling over medium high heat, stirring constantly; once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees f. on a candy thermometer.
- Remove pan from heat; with an electric mixer, beat in butter and vanilla.
- Continue to beat on high power for 8 to 9 minutes, or until thickened, light ion color and fudge loses its glossy finish; stir in nuts and spread in prepared pan; let stand until firm about 25 minutes then cut into squares.
Nutrition Facts : Calories 119.9, Fat 5, SaturatedFat 2, Cholesterol 9.4, Sodium 19.8, Carbohydrate 19.1, Fiber 0.2, Sugar 17.7, Protein 0.6
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- Butter a 9-inch square baking dish. For easier removal, line the baking dish with parchment paper or aluminum foil leaving an 1-inch overhand, and then butter the paper or foil. This technique makes it easy to pull the fudge out of the pan in one piece
- In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.
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- Let cool to 115 degrees F; add walnuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Let cool completely.
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