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Maple Cream Candies




Source of Recipe


From "The Official Vermont Maple Cookbook" - posted to rc by Catfurrl


List of Ingredients




2 cups pure maple syrup

1 cup heavy cream or half-and-half

8 ounces milk chocolate, melted



Recipe



Turn maple syrup and cream into a heavy, 2-quart saucepan; cook over medium heat, without stirring, until mixture registers 238° on a candy thermometer.


Pour mixture onto a cold, clean surface or large cold platter and let cool until lukewarm. Use a spatula to help mixture hold its shape while it cools.


Form into 3/4-inch balls and dip in the melted chocolate. Let excess chocolate drip off, then place balls on waxed paper to harden.

Makes about 20 pieces.