Maplecreamcandy Recipes

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.

Steps:

• Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes. Pour the syrup into a heatproof bowl and let cool, 5 minutes.
• Beat the syrup with a mixer on medium-low speed until it starts to lighten in color and turn opaque, 30 seconds to 1 minute. Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour. Lift out of the pan and cut into pieces.

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.

Steps:

• Fill a large pot partially with water. Bring to a boil, and note the temperature of the boiling water with a candy thermometer. (Since water boils at different temperatures in different locations, it is important to follow this step.) Set some candy molds into a jelly-roll pan. Set aside. (If using metal or wood molds, lightly grease them.)
• Empty the large pot and place the syrup in it. Add a few drops of oil. (Boiling maple syrup will foam up; the oil keeps the foam down. Buttering the rim of the pot will also help.)
• Boil carefully over high heat, without stirring, until the temperature of the boiling syrup is 28°F/17°C above the boiling point of your water (212°F/100°C at sea level).
• Remove from the heat and let cool for 3 to 5 minutes. Do not stir or disturb the candy at this point; if the thermometer is attached to the pan, leave it there during the cooling period.
• Stir evenly until the liquid loses its gloss, starts to become opaque, and begins to thicken. (This is the tricky part; if you stir too long the thickened syrup will "set up," or harden, in the pan. If this happens, add a cup of water, and reheat slowly to dissolve the sugar, then start over. But if you don't stir long enough, the sugar may not "set up" in the molds at all.)
• Carefully pour the candy into the molds. It's helpful to have an assistant spread the syrup in the molds while you continue to pour the mixture into the other molds.
• Allow the candies to cool, remove from the molds, place on a rack to dry for a few hours, and enjoy.

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.

Steps:

• Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so "candies" come off the sheet pan easily. Eat as is or use as a garnish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with aluminum foil.
• Place brown sugar into a shallow bowl; press bacon slices into brown sugar on both sides to coat.
• Lay bacon slices onto the prepared baking sheet.
• Bake in preheated oven until bacon is crisp and brown sugar has formed a glaze, about 20 minutes. Remove from sheet and cool thoroughly; chop bacon and set aside.
• Whisk cream, milk, and maple syrup in a bowl until thoroughly combined; stir in candied bacon pieces.
• Pour batter into an ice cream maker and freeze according to manufacturer's instructions. Serve soft or pack ice cream into lidded container and freeze to harden if desired.

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.

Steps:

• Lightly grease 9 x 11 brownie pan.
• (originally calls for a 9 x 13 pan, but, I find this too thin afterwards).
• Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt.
• Cook stirring constantly until mixture reaches 235degrees F.
• on a candy thermometer.
• Or until a soft ball forms in cold water.
• Remove from heat, add vanilla and nuts.
• Beat two to five minutes or until candy begins to thicken.
• Pour quickly into prepared buttered pan.
• Spread evenly.
• Cut into squares while still soft.