Maple Creams
Mmmmmmaple.
Maple is one of my all time favorite flavors, so when I saw this recipe I knew it was talking to me.
If things don’t work out with my boyfriend, these candies and I are going to run off and lead a wild life of abandon and diabetes.
I like this recipe so much that I’ve been trying to think of what other syrups I can use, but maple just won’t leave my brain.
…Pomegranate syrup? I think that would work. Maybe even honey..
Or maybe I shouldn’t be reinventing the wheel. After all, I had 9 (!) pieces throughout the making of these. The semisweet chocolate coating only serves to further tempt me to make a meal out of them. A word to the wise; these are habit forming and may tear your family unit apart. You’ve been warned.
Ingredients
- ripped shamelessly from David Lebovitz
- 8 oz maple syrup
- 16 oz granulated sugar
- 8 oz heavy cream
- 2 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 4 oz walnut or pecan pieces, toasted (optional)
- 10 oz semisweet chocolate
Instructions
- Turn on your scale and place a bowl on it. Zero out the weight of the bowl and weigh out the sugar. In a 16oz measuring cup, pour out 8 oz maple syrup followed by 8 oz heavy cream. To that add the corn syrup.
- Fit a medium saucepan with a candy thermometer. Place the sugar and the contents of the measuring cup into the saucepan and turn on the heat. Heat mixture to 236F. While the candy is cooking, grease a 9x9 pan and set aside. Now would also be a good time to weight out the nuts if using.
- Once the candy is up to temperature, pour it into a large metal mixing bowl. Then set the mixing bowl in a sink halfway full of cold water. Let the candy cool down to 110F. This will take awhile, so be patient.
- Once it has cooled, add the extract and nuts and mix on low speed just until the candy looses it gloss. Do not overmix or it will be grainy. Spread the candy into the greased pan and let cool a few hours. I found it was easiest to cut with a pizza wheel while the candies were still in the pan. You could also use a knife, obviously. Run a knife around the edge of the pan to loosen the candies from the dish.
- 5. If you are chocolate coating these, melt the chocolate in a double boiler/heatproof bowl on a saucepan until there is a few unmelted pieces left. Stir until smooth and dip candies to coat. Remove candies from chocolate with a fork, allowing the excess to drip off. Place on parchment lined baking sheets until cool and firm.
Tags: candy, chocolate covered, holiday, maple
