Maple Cream Candy



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.