Maple Cream Candy

Recipe by looneytunesfan
READY IN: 35mins




  • 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.