A sweet, maple, melt in your mouth traditional candy which is highly addictive!
Maple Sucre a la Crème
Heather Bowes
A sweet, maple, melt in your mouth traditional candy which is highly addictive!
Ingredients
- 1 tablespoon butter
- 2 cup heavy cream
- 2 cups Ben’s maple syrup
- 1/2 cup sugar
- 2 tablespoon light corn syrup
- Sea salt for serving
Directions
- Lightly butter an 8x8 pan and line with parchment paper.
- In a heavy bottom deep saucepan combine all the ingredients. While stirring to dissolve the sugar, bring to a boil.
- Place the candy thermometer in the saucepan and simmer over medium heat. Do not stir, cook until the thermometer reaches 234-235 degrees. This is the soft ball stage in candy making. The mixture should form a soft ball if a bit is set into cold water. Be careful as the mixture will burn you.
- Remove from heat and allow to cool to 130 degrees F for about 30 minutes. Do not stir.
- Once cooled to 130 degrees whisk vigorously by hand until the mixture no longer has shine, gloss but is still soft. The mixture will lighten in color.
- Transfer to the parchment lined mold, cover with parchment or plastic film and press to smooth if needed. Allow to cool about one hour in the refrigerator or 3 hours at room temperature.
- Cut into squares and serve. Sprinkle with flaked sea salt if desired.