Maple Cream Candy

Posted by Olga at recipegoldmine.com 12:35:43pm 10/22/03

Source: How to Make Candy

This candy is short lived when cut into pieces and exposed to the air, but if left in the pan with a wax-paper cover, it may be kept for a few weeks in good condition.

To make about 1 1/2 pounds.

2 cups granulated sugar
1 cup pure maple syrup
1/2 cup light cream
1/2 cup water
2 tablespoons butter
1 ounce nuts, finely chopped (about 1/4 cup), optional

In a saucepan, mix the sugar, maple syrup, cream and water. Stir over medium heat until the sugar dissolves, and then boil without stirring to approximately 230 degrees F.

Add the butter and reduce the heat; boil the mixture to 236 degrees F., or to a soft ball by the water test. With a damp cloth, wipe away the crystals from the inside of the pan, and pour the hot syrup into a shallow bowl. Let it cool, undisturbed, to a temperature of 110 to 115 degrees F.

Stir the cooled syrup with a heavy spoon or spatula until it is well creamed; add the nuts, if using. Continue to stir until the mixture has a soft, dough-like consistency. Knead it in your hands or on a board until it is soft and plastic.

Place the mixture in a pan 8 inches square that has been lightly buttered or lined with wax or parchment paper. Press the mixture down to form a sheet of uniform thickness, and smooth off the top by gently patting it your fingers. Cover it with wax paper. After it stands a few minutes, the candy may be removed from the pan and cut into pieces suitable for serving.