MAPLE CREAM
Move over salted caramel, there's a new dessert sauce in town! This rich, velvety maple cream makes an excellent gift. It also serves as the filling for our Maple-Pistachio Thumbprints.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
- Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.
MAPLE CREAM PIE
Provided by Samantha Seneviratne
Categories dessert
Time 8h50m
Yield 8 to 10 Servings
Number Of Ingredients 14
Steps:
- Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
- Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
- Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
MAPLE CREAM PIE
This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
MAPLE CREAM CANDY
Make and share this Maple Cream Candy recipe from Food.com.
Provided by looneytunesfan
Categories Candy
Time 35m
Yield 1 9x9 inch pan
Number Of Ingredients 6
Steps:
- Lightly oil a 9- by 9-inch square pan, or a baking sheet.
- 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 236 degrees, tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.
- 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 110 degrees, which will take a while.
- (tip: you can put the bottom of the bowl in ice water to speed up the process; but dont stir the mixture to cool it down).
- When the temperature is 110 degrees, 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.
- 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 (clean) hands.
- 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.
MAPLE CREAM BONBONS
"My family always smiles when I fix these chocolates," writes Ginny Truwe of Mankato, Minnesota. "They recall the winter when I put trays of the candy centers on top of my van in the garage to freeze before dipping. Later, I drove off and was horrified to see the little balls rolling on the highway!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm. , In a microwave , melt chips; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in the refrigerator.
Nutrition Facts : Calories 131 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
QUEBECOIS MAPLE CREAM PIE
I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.
Provided by CTREYNARD
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
- Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
- Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
- Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 32.8 g, Cholesterol 217.4 mg, Fat 35.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 18.4 g, Sodium 453.5 mg, Sugar 17.9 g
MAPLE BUTTERCREAM
Top our Maple-Walnut Cupcakes with this buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolkson high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan setover medium-high heat, bring the maple syrup to a boil, and cook until it registers240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
- With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at atime, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
CREAMY MAPLE FROSTING
This is an old recipe that I found while cleaning out my recipe box. Not sure where I got it from, but it's really good on spice cake. Makes enough to frost a 9 x 13 cake.
Provided by LARavenscroft
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
- Add milk and remaining sugar, alternately.
- Mix until smooth & creamy.
Nutrition Facts : Calories 1061.9, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.1, Sodium 801.7, Carbohydrate 216, Sugar 208.3, Protein 0.8
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- Place the medium pot (b) for cooling down and mixing the boiled syrup into the freezer. This pot can be smaller than the one to boil your syrup. Prepare a saucepot or stainless steel bowl to use as an ice bath. Add a generous amount of ice cubes to the bottom and keep it in the fridge until you’re ready for it. Getting those saucepots prepared before you start is key.
- Attached your candy thermometer to a medium to large saucepot*. On low to medium heat, bring 2 cups of pure maple syrup to a gentle boil. Do not stir the syrup while it’s boiling. Keep an eye on your boiling syrup at all times, don’t walk away. If your syrup boils too close to the edge, reduce your heat to prevent overflowing. Once the syrup reaches 234° F (some wait until 235° F, but that makes it thicker), remove it from the heat.
- Immediately transfer the boiled syrup to the medium pot (b) placed overtop the larger pot (c) with the ice cubes. Be very careful hot maple syrup can burn you! Cooldown the maple syrup to about 95° F. Once cooled, get your arm ready, find a partner and take turns stirring and stirring some more. The process takes about 30 minutes to transform the syrup into a gorgeous golden, thickened maple cream.
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