Peanut Butter Maple Syrup Candy Recipes

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PEANUT BUTTER MAPLE SYRUP RECIPE



Peanut Butter Maple Syrup Recipe image

Provided by Sweet Basil

Categories     50+ Homemade Condiment Recipes

Time 15m

Number Of Ingredients 7

6 tablespoons of California unsalted butter
1/4 cup California milk
1/4 cup California heavy cream
1/4 cup maple syrup (we use organic because it has better flavor)
2 teaspoons vanilla
3/4 cup sugar
1/2 cup peanut butter

Steps:

  • In a large saucepan over medium heat, add all of the ingredients except the peanut butter.
  • Stir until completely melted and combined.
  • Stir in the peanut butter and bring to a boil.
  • Turn down to simmer for one minute and serve immediately over pancakes (we chose to do milk and white chocolate chip pancakes and it was awesome!)

Nutrition Facts : ServingSize 1 g, Calories 405 kcal, Carbohydrate 39.5 g, Protein 5.4 g, Cholesterol 45.1 mg, Fiber 1.1 g, Sugar 36.1 g

MAPLE SYRUP CANDIES



Maple Syrup Candies image

These crumbly, melt-in-your-mouth candies are made from just two ingredients.

Provided by Ken Haedrich

Categories     Candy     Maple Syrup     Dessert     Candy Thermometer     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 1 lb candy

Number Of Ingredients 2

2 cups pure light-grade maple syrup, (Grade A Golden Delicate)
A few drops of vegetable oil or butter

Steps:

  • Fill a large pot partially with water. Bring to a boil, and note the temperature of the boiling water with a candy thermometer. (Since water boils at different temperatures in different locations, it is important to follow this step.) Set some candy molds into a jelly-roll pan. Set aside. (If using metal or wood molds, lightly grease them.)
  • Empty the large pot and place the syrup in it. Add a few drops of oil. (Boiling maple syrup will foam up; the oil keeps the foam down. Buttering the rim of the pot will also help.)
  • Boil carefully over high heat, without stirring, until the temperature of the boiling syrup is 28°F/17°C above the boiling point of your water (212°F/100°C at sea level).
  • Remove from the heat and let cool for 3 to 5 minutes. Do not stir or disturb the candy at this point; if the thermometer is attached to the pan, leave it there during the cooling period.
  • Stir evenly until the liquid loses its gloss, starts to become opaque, and begins to thicken. (This is the tricky part; if you stir too long the thickened syrup will "set up," or harden, in the pan. If this happens, add a cup of water, and reheat slowly to dissolve the sugar, then start over. But if you don't stir long enough, the sugar may not "set up" in the molds at all.)
  • Carefully pour the candy into the molds. It's helpful to have an assistant spread the syrup in the molds while you continue to pour the mixture into the other molds.
  • Allow the candies to cool, remove from the molds, place on a rack to dry for a few hours, and enjoy.

MAPLE SYRUP CANDY



Maple syrup candy image

Maple syrup candy is so good, and so easy I was surprised nobody had submitted a recipe for it. This is just a quick one from a store cook book, but it is very good.

Provided by Kevin Young

Categories     Candy

Time 30m

Yield 16 candies

Number Of Ingredients 2

2 cups pure maple syrup
candy molds

Steps:

  • Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
  • Remove from heat and allow to cool to 200 degrees.
  • Stir constantly until syrup becomes sugary.
  • Pour into molds (something about the size of a caramel candy).
  • When candy is cool, you can remove from molds.

Nutrition Facts : Calories 105, Fat 0.1, Sodium 3.6, Carbohydrate 27, Sugar 24

PURE MAPLE CANDY



Pure Maple Candy image

Pure, creamy, melt-in-your-mouth maple candy using only pure maple syrup! It's a treat almost like fudge. Add anything you want like chopped nuts. Use small maple leaf molds or other pretty shapes.

Provided by Islandgirlchef

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 51m

Yield 18

Number Of Ingredients 2

2 cups pure maple syrup
½ cup chopped walnuts

Steps:

  • In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
  • Remove from heat and cool to 175 degrees F (80 degrees C) 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.
  • Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 23.9 g, Fat 2.2 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 3.2 mg, Sugar 20.9 g

MAPLE PEANUT DELIGHTS



Maple Peanut Delights image

Meet the Cook: This wonderful candy recipe makes a big batch - enough to fill several Christmas gift boxes and still have treats left for my husband, Albert, and our grandchildren. One of our daughters-in-law shared the recipe a few years ago. -Katie Stutzman, Goshen, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 8 dozen.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
6 cups confectioners' sugar
1 teaspoon maple flavoring
2 pounds dark chocolate candy coating, coarsely chopped
1 cup chopped peanuts

Steps:

  • In a large bowl, beat the cream cheese, butter, confectioners' sugar and flavoring until smooth. Cover and refrigerate for 1 hour. , Shape into 1-in. balls. In a microwave, melt candy coating, stirring often. Dip balls in coating; sprinkle with peanuts. Place on waxed paper-lined baking sheets. Refrigerate.

Nutrition Facts : Calories 208 calories, Fat 11g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 46mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

MAPLE PEANUT BUTTER PIE



Maple Peanut Butter Pie image

Maple nut goodies have been a favorite candy of mine since I was a child, and I think the flavors taste just as great in a pie! This pie freezes well, too-just take it out to thaw 30 minutes before serving. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
3 tablespoons butter, melted
1/3 cup hot fudge ice cream topping
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 teaspoon maple flavoring
1-1/4 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 cup heavy whipping cream
2 tablespoons maple syrup
1/4 cup chocolate-covered peanuts, coarsely chopped

Steps:

  • In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes., In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners' sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set., In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts.

Nutrition Facts : Calories 773 calories, Fat 53g fat (25g saturated fat), Cholesterol 84mg cholesterol, Sodium 373mg sodium, Carbohydrate 63g carbohydrate (41g sugars, Fiber 3g fiber), Protein 13g protein.

MOMMA'S PEANUT BUTTER CANDY



Momma's Peanut Butter Candy image

This is a recipe for my moms Peanut Butter Candy. She made it when I was kid and I will always love it!

Provided by teddybear22482

Categories     Candy

Time 35m

Yield 20-24 pieces, 10-12 serving(s)

Number Of Ingredients 5

1 (18 ounce) jar peanut butter
2 cups sugar
1 cup sugar (more or less as needed)
2 cups water
1 glass cold water (I add ice, then later remove the ice)

Steps:

  • In a medium pot bring water to a rolling boil.
  • Add sugar and let dissolve. Keep boiling it!
  • As the water continues to boil add more sugar until it seems to be thickening. (Probably no more than 1 cup.) I never measure the "extra" sugar. I just add until it looks like it may be thickening.
  • Boil sugar and water until it passes the "water test".
  • THE WATER TEST: With a spoon take a few drops of your sugar and water(syrup) and let it drip into the glass of cold water. If the syrup gets hard before it reaches the bottom of the glass and forms a solid drop in the bottom it has passed the test and is ready to be mixed. If it mixes in with the cold water, it needs to boil longer. Just keep testing it every few minutes. If its been boiling a while and still doesnt get hard, add more sugar to the boiling water until it passes the test.
  • Meanwhile, while you are waiting on your water to become syrup, put the peanut butter into a med bowl. If you use a glass bowl cleanup will be easier. Also, if you microwave the peanut butter for 30 seconds or so, it will be easier to mix.
  • When your syrup is done QUICKLY (but CAREFULLY) pour it into the bowl with the peanut butter. Mix by hand with a spoon until mixed well. Drop by spoonfulls onto parchment paper and allow to cool in fridge.
  • NOTE: Be extremely careful when pouring the syrup! If this stuff get on you while it is hot it is like hot glue!

Nutrition Facts : Calories 532.3, Fat 25.7, SaturatedFat 5.2, Sodium 235.7, Carbohydrate 70, Fiber 3.1, Sugar 64.7, Protein 12.8

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