|Nutritional Guidelines (per serving)|
|Servings: 30 Maple Creams (30 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Maple Creams are a melt-in-your mouth candy with the distinctive taste of maple. Maple extract is the secret behind their bold maple flavor.I like to give mine a roll in crushed nuts and then top them with a walnut half before serving.
- 1 1/2 cups brown sugar
- 1/4 cup butter
- 1/4 cup water
- 1/2 cup heavy cream
- 1/3 cup marshmallow cream
- 2 teaspoon maple extract
- 3/4 cup powdered sugar
- 1 cup nuts (chopped)
- Garnish: additional walnut halves for decorating
- Gather the ingredients.
- Prepare by placing a large mixing bowl and beaters in the freezer to chill.
- Combine the sugar, butter and water in a large saucepan over medium heat. Stir to dissolve butter and sugar.
- Once the mixture reaches around 200 degrees, slowly stream in the cream. Continue to heat until it reaches 240 degrees, and then remove from heat.
- Pour the candy in the cold bowl and allow to sit until it is room temperature. To speed the process, you can place it in the refrigerator, checking it every 5-10 minutes until it is lukewarm.
- Mix on low and slowly add in the marshmallow cream and extract, stopping to spoon the cream into the mixer if necessary.
- Gradually add 1/2 cup powdered sugar. If the candy is still quite sticky, add the remaining sugar. Beat for an additional 5 minutes, until it is no longer sticky and somewhat stiff.
- Place the candy in the refrigerator to chill for 20 minutes. Roll into balls ¾ inch in diameter, and top the balls with half of a walnut or pecan. Alternately, the balls can be rolled in finely chopped nuts.
- Chill for another 20 minutes, or until completely set. Store in an airtight container in the refrigerator.