I’ve mentioned before that I’m not necessarily the best candy/fudge maker around. In fact, it’s pretty much hit or miss with me, but this was definitely a HIT! šŸ˜‰ It was super easy and so delicious. It is very sweet though, so a little goes a long way. I associate maple flavored desserts with fall, and since it’s now officially fall the timing was perfect =). You will need a thermometer for this recipe. This is the one I have and I love it! Just go ahead and buy one. You will use it all the time – I promise – and for so much more than just candy and fudge. Enjoy!

Maple Pecan Creams
1 cup pure dark amber maple syrup
2 cups sugar
1 cup heavy cream
2 tbsp light corn syrup
1/2 tsp vanilla extract
1 cup pecan pieces, toasted

1. Lightly grease a 9 inch square pan.
2. In a medium heavy-duty saucepan mix together maple syrup, sugar, cream and corn syrup. Heat over medium heat until temperature reaches 236 degrees F.
3. Remove the pan from the heat and transfer the mixture into the metal bowl of a stand mixer. Cool to 110 degrees F, which will take forever. Be patient =).
4. When the temperature has reached 110F, add the vanilla and beat the mixture until it just begins to thicken and lose its gloss. Watch very closely. As soon as you see it start to lose its gloss, stop the mixer. It will very quickly go from glossy and smooth to grainy and dry – be careful.
5. Stir in the nuts and spread the mixture into the pan, patting it in flat with your hands.
6. Allow to cool completely, then remove from pan and cut into squares.
*from David Lebovitz
Note: I actually only made a half recipe and used a 9 inch loaf pan rather than a 9 inch square pan and had good results.

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Categories: Candy

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