Maple Cream Candy 1972 (Canadian)

1. 1

   Lightly grease 9 x 11 brownie pan.

2. 2

   (originally calls for a 9 x 13 pan, but, I find this too thin afterwards).

3. 3

   Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt.

4. 4

   Cook stirring constantly until mixture reaches 235degrees F.

5. 5

   on a candy thermometer.

6. 6

   Or until a soft ball forms in cold water.

7. 7

   Remove from heat, add vanilla and nuts.

8. 8

   Beat two to five minutes or until candy begins to thicken.

9. 9

   Pour quickly into prepared buttered pan.

10. 10

    Spread evenly.

11. 11

    Cut into squares while still soft.

* Per serving · 4 servings · Values may vary.

No additional tips available.