Maple Cream Candy
Indulge in the rich, velvety sweetness of homemade Maple Cream Candy, a timeless treat made with just two simple ingredients: pure maple syrup and a hint of unsalted butter. This classic recipe transforms the natural caramel notes of maple syrup into luscious, melt-in-your-mouth confections with the perfect creamy texture. By heating the syrup to the ideal "soft ball stage" and skillfully whipping it to a smooth finish, you'll achieve a treat that’s as delightful to make as it is to savor. Perfect for gift-giving, holiday desserts, or satisfying your sweet tooth, this maple candy recipe is an easy, gluten-free, and dairy-optional indulgence. Store these bite-sized delights for up to two weeks—though they’re sure to disappear much sooner!
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Recipe Information
Ingredients
- 2 cups pure maple syrup
- 1 teaspoon unsalted butter
Instructions
Prepare a baking dish or candy molds by greasing them lightly with butter or lining with parchment paper. Set aside.
In a medium-sized, heavy-bottomed saucepan, pour in the 2 cups of pure maple syrup.
Add 1 teaspoon of unsalted butter into the saucepan to help prevent excessive bubbling and improve flavor.
Attach a candy thermometer to the saucepan to monitor the temperature.
Over medium-high heat, bring the maple syrup mixture to a boil. Stir occasionally to combine the butter. Keep an eye on the thermometer as the syrup cooks.
Allow the syrup to reach a temperature of 235°F (113°C), also referred to as the 'soft ball stage.' This step takes around 15-20 minutes. Do not stir continuously once the temperature begins to rise.
Once the syrup reaches 235°F, immediately remove the saucepan from heat and allow it to cool, undisturbed, for about 10 minutes. The syrup should be lukewarm and around 110°F (43°C).
Using a wooden spoon or a hand mixer on a low setting, vigorously stir or beat the cooled syrup. The mixture will begin to thicken and lose its glossy appearance, turning into a creamy, lighter-colored consistency. This process may take 5-10 minutes.
Quickly pour the thickened maple cream into the prepared dish or into candy molds. Spread evenly if using a dish.
Let the candy sit at room temperature until fully set, approximately 1-2 hours.
Once set, cut the candy into small squares (if using a dish) or pop the candy out of the molds.
Store the Maple Cream Candy in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 288.1 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1010 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
