Maple Cream Candy 1972
🕒 Prep Time: 5 minutes
🍳 Cook Time: 25 minutes
⏰ Total Time: 30 minutes
👨🍳 Description: This delightful Maple Cream Candy recipe was passed down to me by my mother-in-law in 1972. While the addition of flour and baking powder might seem unconventional for candy, trust me, it yields consistently delicious results every time!
🥣 Recipe Category: Candy
🔑 Keywords: Dessert, < 30 Mins
Ingredients:
- 4 cups brown sugar
- 2 cups all-purpose flour
- 1 cup evaporated milk
- 1/4 cup butter
- 2 tsp baking powder
- 1-2 pinches of salt
- 1 tsp vanilla extract
- 2 cups mixed walnuts and pecans
Nutritional Information (Per Serving):
- Calories: 273.6
- Fat Content: 10.3g
- Saturated Fat Content: 2.4g
- Cholesterol Content: 7.3mg
- Sodium Content: 82.7mg
- Carbohydrate Content: 45.7g
- Fiber Content: 0.8g
- Sugar Content: 43.3g
- Protein Content: 2.3g
Yield: 20 pieces
Instructions:
- Lightly grease a 9 x 11 brownie pan. (Note: The original recipe calls for a 9 x 13 pan, but I find this yields candy that’s too thin.)
- In a lightly buttered heavy large saucepan, combine the brown sugar, butter, evaporated milk, flour, baking powder, and salt.
- Cook over medium heat, stirring constantly, until the mixture reaches 235°F on a candy thermometer, or until a soft ball forms when a small amount is dropped into cold water.
- Remove the saucepan from the heat, and stir in the vanilla extract and mixed nuts.
- Beat the mixture vigorously for two to five minutes, or until the candy begins to thicken.
- Quickly pour the candy mixture into the prepared buttered pan, spreading it evenly.
- While the candy is still soft, cut it into squares using a sharp knife.
This Maple Cream Candy recipe is a timeless treat that’s perfect for any occasion. Enjoy the creamy texture and rich flavor of this classic Canadian delight!
