Ingredients for Maple Cream Candy
- Pure Maple Syrup
- Granulated Sugar
- Heavy Cream
- Light Corn Syrup
- Vanilla Extract
- Walnut Pieces
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How to Make Maple Cream Candy
- Lightly grease a 9x9 inch baking pan with cooking spray or butter.
- In a small, heavy-bottomed saucepan, combine the maple syrup, granulated sugar, heavy cream, and light corn syrup.
- Attach a candy thermometer to the side of the saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches 236°F (113°C). Make sure the thermometer bulb is fully submerged in the mixture.
- Carefully remove the saucepan from the heat and immediately pour the mixture into the bowl of a stand mixer fitted with the paddle attachment.
- Let the candy mixture cool slightly, until the temperature reaches 110°F (43°C), using the candy thermometer to monitor the temperature.
- Once the temperature reaches 110°F (43°C), add the vanilla extract. Beat on medium speed until the mixture begins to thicken and lose its gloss. Be careful not to overmix, as this will result in a grainy texture.
- Stir in the chopped nuts (if using).
- Pour the mixture into the prepared 9x9 inch baking pan and spread evenly to form a 9-inch square using a spatula or your hands.
- Let the candy cool completely at room temperature.
- Once cooled, run a sharp knife around the edges of the pan to loosen the candy. Cut the candy in half.
- Use a metal spatula to gently loosen the candy from the pan.
- Invert the pan and gently tap it to release the maple cream candy. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2426g
Fat
310g
Carbs
224g
