Maple Cream Candy

Ingredients: 

Instructions:

In a large heavy-bottomed saucepan, bring the maple syrup to a boil over high heat. Use a pea size of real butter to prevent boil-over.

Boil until syrup reaches 235 degrees F on a candy thermometer.


Remove from heat and cool to 175 degrees F without stirring, about 10 minutes.


Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.


Candy will set up. Can be scored & divided once set. Store in an airtight container in the refrigerator.

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