Soft Maple Creams

1. 1

   Cook brown sugar, water, and butter to 215 degrees F.

2. 2

   Add heavy cream slowly so boiling does not stop.

3. 3

   Cook to 238 degrees F.

4. 4

   Pour on slab and let candy cool to warm- lukewarm.

5. 5

   Work with spatula until cloudy and heavy.

6. 6

   Add marshmallow, invertase, and maple flavor.

7. 7

   Continue to work until almost set up and then add nuts.

8. 8

   Let rest until it is easy to handle, then form into 1 inch balls and dip in melted chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.