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Giovanna's Maple Creams

Source of Recipe


David Lebovitz






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
  






Instructions



1. 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).
   
   
2. 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.)
   
   
3. 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).