Giovanna’s Maple Creams

These are great on their own, or as part of a candy assortment for any holiday celebration.

About 35, depending on how big you cut them

Adapted from Anita Prichard’s Complete Candy Book

Giovanna sometimes dips them in bittersweet chocolate, as shown in one of the photos. Simply melt chopped chocolate in a clean, dry bowl, until smooth, then dip each piece in the melted chocolate. If you want to temper the chocolate, see my instructions on How to temper chocolate.

1 cup (250ml) pure maple syrup (use syrup labeled “Dark amber”)
2 cups (400g) sugar
1 cup (250ml) heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1 cup (125g) walnut or pecan pieces, toasted

1. Lightly oil a 9- by 9-inch (23-by 23cm) square pan. (If you don’t have a square pan this size, you can use a greased cookie sheet.)

2. 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 236F (114C), tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.

3. 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 110F (43C), which will take a while.

4. When the temperature is 110F (43C), 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.

5. Stir in the nuts and spread the mixture into the square pan, patting it in flat with your (clean) hands.

6. 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.

Recipe Source: http://www.davidlebovitz.com/2009/03/giovannas-maple-creams/

How to Temper Chocolate

1. The first step is melting the chocolate in a clean, dry bowl set over simmering water, to about 115° F.

2. The second step it to let it cool to the low 80°s F. I drop a good-sized chunk of solid (and tempered) chocolate in, which provides insurance by ‘seeding’ the melted chocolate with good beta crystals. While cooling, stir frequently. Motion equals good crystallization, aka, tempering.

3. The last step is the most important. It’s bringing the chocolate up to the perfect temperature, where it’s chock-full of those great beta crystals. This occurs in most dark chocolates between 88° and 91° F. (Check with manufacturer if unsure about your particular chocolate.)

4. Remove what’s left of the chunk of ‘seed’ chocolate, and your chocolate is dip-worthy: you can dip all the chocolates you want and all will be perfectly tempered. Don’t let it get above 91° F or you’ll have to begin the process all over again. If it drops below the temperatures, rewarm it gently to bring it back up.

Recipe Source: http://www.davidlebovitz.com/2005/08/tempering-choco/