PEANUT BUTTER MAPLE SYRUP RECIPE
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
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
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 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
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, 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
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
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
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 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
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
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
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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