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    You are in: Home / Recipes / Maple Cream Candy 1972 (Canadian) Recipe
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    Maple Cream Candy 1972 (Canadian)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    andypandy's Note:

    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.

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    Ingredients:

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      Lightly grease 9 x 11 brownie pan.
    2. 2
      (originally calls for a 9 x 13 pan, but, I find this too thin afterwards).
    3. 3
      Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt.
    4. 4
      Cook stirring constantly until mixture reaches 235degrees F.
    5. 5
      on a candy thermometer.
    6. 6
      Or until a soft ball forms in cold water.
    7. 7
      Remove from heat, add vanilla and nuts.
    8. 8
      Beat two to five minutes or until candy begins to thicken.
    9. 9
      Pour quickly into prepared buttered pan.
    10. 10
      Spread evenly.
    11. 11
      Cut into squares while still soft.

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    Ratings & Reviews:

    • on November 20, 2007

      55

      fast, easy, great directions, although you should add for the candy novice to work fast spreading once it starts to cool, because the mixture firms up to unspreadablity really fast. Also I used almond extract

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Maple Cream Candy 1972 (Canadian)

    Serving Size: 1 (1443 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 273.6
     
    Calories from Fat 93
    34%
    Total Fat 10.3 g
    15%
    Saturated Fat 2.4 g
    12%
    Cholesterol 7.3 mg
    2%
    Sodium 82.7 mg
    3%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 0.8 g
    3%
    Sugars 43.3 g
    173%
    Protein 2.2 g
    4%

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