MAPLE SYRUP TAFFY
Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn.
Provided by tessia
Categories Desserts Candy Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
- Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
- Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 28.2 g, Fat 0.1 g, Sodium 11.7 mg, Sugar 25 g
MAPLE TOFFEE SAUCE
Use this syrupy concoction with the Upside-Down Sticky Toffee Pudding for a super-sticky dessert.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.
UPSIDE-DOWN STICKY TOFFEE PUDDING
This ooey-gooey good British dessert is best served warm with a generous scoop of maple toffee sauce for an extra dose of sweetness. This recipe comes from TV chef Nora Singley.
Provided by Martha Stewart
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with a rack in the middle. Spray one 8 inch-by-3 inch cake pan with nonstick cooking spray; set aside.
- Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cloves.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
- Pour 1/2 cup maple toffee sauce into bottom of prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center comes out clean, about 55 minutes.
- Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around edge of cake pan and invert pudding onto serving platter. Immediately pour additional maple toffee sauce over cake; let cool slightly. Serve warm with whipped cream.
MAPLE TOFFEE BARS
The maple flavoring in these soft shortbread bars gives a buttery toffee taste without a lot of work. These have been a family favorite for three generations.
Provided by SFRYMAN
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
- Bake until the crust is set and lightly browned, about 15 minutes.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 66.4 mg, Sugar 13.3 g
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