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LOCATION: Recipes >> Candy >> Maple Creams 01

Print this Recipe    Maple Creams 01

SOFT MAPLE CREAMS

3 cups brown sugar
1/2 cup water
1/2 cup butter
1 cup heavy cream
1 cup marshmallow creme
1/3 teaspoon invertase
1 teaspoon maple flavor
1 cup finely chopped nuts (I prefer pecans)
Dipping chocolate or melted chocolate chips

Cook brown sugar, water, and butter to 215 degrees F on a candy
thermometer. Add heavy cream slowly so boiling does not stop.
Cook to 238 degrees F on the candy thermometer. Pour on slab and
let candy cool to warm lukewarm. (This fondant should be worked
at a slightly warmer temperature than most fondants.) Work with
spatula until cloudy and heavy. Add marshmallow creme, invertase,
and maple flavor. Continue to work until almost set up and then
add nuts. Let rest until it is easy to handle, then form into
1-inch balls and dip in melted chocolate. Makes about 75.

Invertase is a yeast derivative used in fondant centers to make
them creamier as fondant ripens. Usually only a few drops are
necessary. It can be omitted from any recipe.

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