Maple Cream Candy

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Steps

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Lightly oil a 9- by 9-inch square pan , or a baking sheet.

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In a small heavy-duty saucepan mix together the maple syrup , sugar , cream , and corn syrup.

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Fit a candy thermometer to the side of the pan and heat until the temperature reaches 236 degrees , tilting the pan to submerge the bulb , if necessary , to gauge the correct temperature.

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Remove the pan from the heat and transfer the mixture into the metal bowl of a standing electric mixer.

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Submerge the thermometer in the candy mixture until it has cooled to 110 degrees , which will take a while.

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When the temperature is 110 degrees , add the vanilla and beat the mixture until it just begins to thicken and loose its gloss.

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Overmixing will make it grainy , so keep an eye on it.

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Stir in the nuts and spread the mixture into the square pan or onto the baking sheet , forming it into a 9-inch square with your hands.

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Allow to cool completely , then remove from the pan and cut into squares.

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To remove it from a square pan , run a shar.

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Ingredients

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pure maple syrup, granulated sugar, heavy cream, light corn syrup, vanilla extract, walnut pieces