Maple Cream Candy 1972 Canadian Food

MAPLE CREAM CANDY

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.

DIRTY FRENCH CANADIAN

Steps:

• Add Crown Royal, Grand Marnier and bitters to a rock glass fill with ice.
• Fill with Ginger Ale.
• Garnish with orange slice.

MAPLE CREAM CANDY 1972 (CANADIAN)

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.

KENTUCKY CREAM CANDY

Steps:

• Combine all ingredients.
• Cook over medium heat but do not stir after mixture starts to boil.
• Continue boiling until mixture reaches 265 degrees on a candy thermometer.
• Pour on marble slab or cool hard surface.
• As edges cool, push toward center once.
• When cool enough to handle, pull with buttered hands (Keep hands cool with damp cloth).
• Pull and fold over in a half twist.
• When pulling is completed, cut into pieces with scissors.
• Makes approximately 30 half twists.
• Recipe History: an old recipe for cream candy.
• Candy is not hard like taffy but has a softer and smoother consistency.
• This candy tends to melt in your mouth.

MAPLE CREAM BONBONS

Steps:

• In bowl cream the butter, sugar and maple flavoring until smooth.
• Stir in walnuts.
• Shape into 1in balls.
• Place on waxed paper-lined baking sheets.
• Freeze until firm.
• Melt chips together, dip balls and place back on the wax paper lined sheets.
• Refrigerate until hardened.
• Store in the refrigerator.