MAPLE CREAM BONBONS
"My family always smiles when I fix these chocolates," writes Ginny Truwe of Mankato, Minnesota. "They recall the winter when I put trays of the candy centers on top of my van in the garage to freeze before dipping. Later, I drove off and was horrified to see the little balls rolling on the highway!"
Provided by Taste of Home
Yield 5 dozen.
Number Of Ingredients 6
- 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.
Nutrition Facts : Calories 131 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
MAPLE CREAM CANDY
Make and share this Maple Cream Candy recipe from Food.com.
Provided by looneytunesfan
Yield 1 9x9 inch pan
Number Of Ingredients 6
- 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 dont 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)
rec'd this from my mother-in-law in 1972. Seemed a little odd with flour and baking powder, but its a great always successful recipe.
Provided by andypandy
Yield 20 pieces
Number Of Ingredients 8
- 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.
BOSTON CREAM CANDY
This recipe was adopted by me in September 2006 in a whirlwind zaar adoption. I haven't made this recipe yet, but as soon as I do I will update the recipe description!
Provided by bmxmama
Yield 1 pound
Number Of Ingredients 9
- Butter an 8x8-inch baking pan.
- Line the pan with a piece of parchment large enough to hang over two sides.
- Butter the paper, too, and tuck it flat against the pan.
- Put the chopped pecan pieces in a handy spot where you'll be working.
- Combine the sugar, salt, Karo syrup, half-and-half, cream, and butter in a heavy-based 3-qt pan (do not use a smaller pan), stirring with a wooden spoon over low heat until the sugar is completely dissolved.
- This can take a while, and it's hard to see; you should feel the texture (rub a little between your fingers or run your finger along the mixture clinging to the spoon) to be sure all the sugar is dissolved.
- Turn the heat to medium and cook, stirring, until the mixture foams to a boil.
- Add the baking soda.
- Lower the heat and stir like mad.
- The mixture will double in volume and then gradually subside and begin to take on a golden hue.
- After the mixture settles a bit, put in a warmed candy thermometer.
- Continue to stir constantly, scraping the sides, and cook over medium-low heat until the thermometer registers just 240°F.
- Watch very carefully, as the thermometer will hover at 239° for a while and then move up.
- You must remove the mixture before it passes 240°F.
- Remove the pot from the heat and take out the thermometer.
- Continue to stir quickly.
- The candy will look like a loose caramel sauce.
- Add the vanilla (watch out, it may sputter) and stir carefully to incorporate.
- Add the pecans and continue stirring quickly.
- Don't take your eyes off the mixture at this point.
- Watch and feel it as it begins to thicken, lighten in color, and become harder to stir.
- When it has thickened enough to leave a path on the bottom of the pan while you're stirring, it's just about ready.
- The moment you notice that the mixture is just beginning to lose its glossy shine, turn it out into the buttered pan.
- Don't wait until the mixture looks completely matte or it will be too dry when you try to cut it.
- If you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan.
- Too soon, it will never be anything more than caramel (although very good caramel); too long, it will harden in the pot.
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