Maple Cream Candies

These candies are a wonderful sweet treat that just scream fall to me.  I’ve certainly eaten maple candy many times before, but had no idea how simple it would be to make it at home.  These don’t require much work and really the most difficult or time consuming step is waiting for the heated sugar mixture to cool down to the correct temperature before mixing.  (On that note, I know from experience – don’t start making these at 8:45 pm on an evening when you need to wake up at 5:30 am the next morning.)  The maple flavor combined with the warmth of the pecans is perfect, and the smooth creamy texture of the candy is spot on.  A drizzle of dark chocolate on top might be a nice added touch, but I love them the way they are.  In case you’re heading to a Thanksgiving meal where you won’t need to contribute much, I think a little package of these candies would be a lovely hostess or host gift.

Maple Cream Candies
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1 cup pure dark amber maple syrup
2 cups sugar
1 cup heavy cream
2 tbsp. light corn syrup
½ tsp. vanilla extract
1 cup toasted, coarsely chopped pecans

Lightly oil a 9 x 9-inch baking pan.  In a medium heavy-bottomed saucepan, combine the maple syrup, sugar, cream and corn syrup.  Heat the mixture over medium-high heat until it reaches 236° F on a candy or instant-read thermometer.

Remove from the heat and transfer the mixture to the metal bowl of an electric mixer.  Let stand at room temperature until it has cooled to 110 ° F.  (This takes quite a while, so go find something else to do for a bit.)

When the mixture has reached the appropriate temperature, add in the vanilla extract and beat with the paddle attachment on medium speed just until it begins to thicken and loses its gloss.  Be careful not to over-beat, which can cause a grainy texture.

Use a rubber spatula to fold in the chopped pecans.  Transfer the mixture to the prepared baking pan and spread into an even layer.  Allow to cool and set for several hours before cutting and serving.

Source: adapted from David Lebovitz via his friend Giovanna, originally from Anna Pritchard’s Complete Candy Book

10 Responses

  1. These remind me of the maple candies that my family picked up during our annual trip to Canada. I’ll have to make this version!

  2. Annie – if I don’t have a stand up mixer, ..just the old fashioned electric hand mixer, how long do you think it should be and at what speed. I am definitly going to make this for my family TODAY! I love it!
    Thank you for sharing your ideas…you are a God send on so many nights that I don’t know what to make. Happy Thanksgiving 🙂

    • Hi Amanda,
      I hope my response isn’t too late. I really don’t know how long it will take with a hand mixer, since I don’t even have a set time it takes with a stand mixer. It really is just the particular look you are trying to achieve (thickening up and losing its gloss). I’m not sure how long that will take. Good luck!
      🙂 Annie

  3. hmm yum these sounds delicious. unfortunately corn cyrup is really hard to find in the uk 😦 i wonder if golden syrup could replace it?

  4. I love maple creams. I can’t wait to make these. You should enter a recipe for the holidays over at my baking blog. beginning this Friday. You have so many great recipes posted. Love them.

  5. These look delicious! I always am a bit of a wuss when it comes to candy making but I’m going to give these a try.

  6. Annie-I’m curious if you have made these without the pecans? My mother in law would love these, but can’t eat nuts. I didn’t know if maybe you had tried a few without nuts since I’ve seen you post that you’re not a big nut fan. If you have, how did it work?

  7. How long would these keep for? Another similar recipe I found online stated 3 months in the fridge. If that will work I think we will enjoy some tonight and save the rest to include on a goodie plate for Christmas Eve with family.

    • I’m not a food scientist so I have no way of knowing for sure. I would guess they would keep pretty well refrigerated.

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