Maple Cream Candy 1972 (Canadian)

Recipe by andypandy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 20 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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