Maple Creams Candy By Freda Recipes

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

MAPLE NUT CREAM FUDGE BY FREDA

Steps:

• 1. READ ENTIRE DIRECTIONS BEFORE STARTING THIS RECIPE. Follow EXACTLY. Line Pan with Foil & Butter well. Set aside. Add White & Brown Sugars, Butter & Cream, Maple Syrup & salt into Heavy Saucepan. Place over Medium Heat, Stir all the while Bringing to a boil. Lower Heat, Continue to stir Slowly as Mixture cooks. After Timing & cooking for 7 Min, Test by pouring a small amount into some Cold Water. you want it to Form a Soft ball (235-240ºF) (112-116ºC) or use Candy Thermometer, to soft ball stage @ 235-240ºF (112-116ºC) You Might need to cook this for another minute or two. REMOVE FROM HEAT.
• 2. Add Nuts, Vanilla & maple flavoring, and start Stirring. Keep Stirring . . . It takes about 14-15 min for the Fudge to cool & thicken.
• 3. Pour into 9 X 10 Buttered Dish. Tip: Let the fudge sit for 10 min, after removing from the heat, & allow this to cool slightly, this will reduce the stirring time.
• 4. INFORMATION TIPS: SOFT BALL STAGE; 235-240ºF (112-116ºC) Is used for; Fudge, Fondant, Creams, Penuche, Maple, etc: When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.

MAPLE CREAM BONBONS

Steps:

• 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.

MAPLE CREAM CANDY

Steps:

• 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 don’t 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.