Prep 15 mins
Cook 20 mins
- 1 cup pure maple syrup (use syrup labeled "Dark amber"–the darker, the better!)
- 2 cups granulated sugar
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 1⁄2 teaspoon vanilla extract
- 1 cup walnut pieces or 1 cup pecan pieces, toasted
- 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.
This is really good. I'm making it for Christmas, and I give it an A. I put toasted walnuts in mine, and used brown sugar.
YUMMY! I didn't add the nuts, but it was wonderful! We only had grade A. I can't wait to taste it with a darker grade. :) Thank you!
The taste is wonderful. I am going to be making this again.