Best 6 Maple Creams Candy By Freda Recipes

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

MAPLE CREAMS CANDY BY FREDA

Steps:

• 1. In a small saucepan, add Condensed Milk, and cubed butter, Stir over Low heat just til melted.
• 2. Measure all the 7 1/2 C of Pdr Sugar, & Place Pdr Sugar in large seperate Bowl or sauce pan. When Butter and Milk Mixture is Melted, Pour into the Pdr Sugar; Add Flavorings, Now. ( I used Mapleine) Stir Till smooth and no lumps. Mixture will be thick and hard to stir. It should be a creamy texture. Divide Mixture in 1/2. Place 1 C Nuts in one 1/2 of the mixture. Place in refer to Chill 1 hr.
• 3. Remove from Refer, with small ice cream scoop, Roll into 1" balls. Place on WAX paper or Parchment paper lined baking sheet. Chill again not less than 1 hr.
• 4. While mixture is chilling: Melt Choc Chips,& Shortening, Stir til smooth. Remove balls from Refer, and dip one at a time, allowng excess to drip off, Place on paper lined sheet, and let stand to set. Store in AIRTIGHT container. . . and enjoy. NOTE & TIP; If Making ahead of time, The mixture will freeze for at least 2-3 Months before dipping in Chocolate. Mixture Needs to Thaw, (Yet chilled,) before dipping, into the Chocolate if You choose to make and freeze these ahead of time.
• 5. These maple creams are Heavenly. . . Guaranteed EASY, & Will bring back "old memories" of Days Past.

MAPLE NUT CREAM FUDGE BY FREDA

Steps:

• 1. READ ENTIRE DIRECTIONS BEFORE STARTING THIS RECIPE. Follow EXACTLY. Line Pan with Foil & Butter well. Set aside. Add White & Brown Sugars, Butter & Cream, Maple Syrup & salt into Heavy Saucepan. Place over Medium Heat, Stir all the while Bringing to a boil. Lower Heat, Continue to stir Slowly as Mixture cooks. After Timing & cooking for 7 Min, Test by pouring a small amount into some Cold Water. you want it to Form a Soft ball (235-240ºF) (112-116ºC) or use Candy Thermometer, to soft ball stage @ 235-240ºF (112-116ºC) You Might need to cook this for another minute or two. REMOVE FROM HEAT.
• 2. Add Nuts, Vanilla & maple flavoring, and start Stirring. Keep Stirring . . . It takes about 14-15 min for the Fudge to cool & thicken.
• 3. Pour into 9 X 10 Buttered Dish. Tip: Let the fudge sit for 10 min, after removing from the heat, & allow this to cool slightly, this will reduce the stirring time.
• 4. INFORMATION TIPS: SOFT BALL STAGE; 235-240ºF (112-116ºC) Is used for; Fudge, Fondant, Creams, Penuche, Maple, etc: When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.

MAPLE CREAM BONBONS

Steps:

• In a large bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm. , In a microwave , melt chips; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in the refrigerator.

MAPLE CREAM

Steps:

• Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
• Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

MAPLE CREAM CANDY

Steps:

• 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.