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Maple Creams




Source of Recipe


Recipe Circus: Catgurrl


List of Ingredients




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









Recipe



-Lightly oil a 9 x 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 236º F (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 110º F, which will take awhile. (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 110º F, add the vanilla and beat the mixture until it just begins to thicken and lose 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.

**Makes about 35 (depending on how big you cut them).