RECIPE FOR CANDY RECIPES

PURE MAPLE CANDY RECIPE | ALLRECIPES

Pure Maple Candy Recipe | Allrecipes 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 Nut Candy

Total Time 51 minutes

Prep Time 1 minutes

Cook Time 10 minutes

Yield 18 maple leaves

Number Of Ingredients 2

Ingredients

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, CarbohydrateContent 23.9 g, FatContent 2.2 g, FiberContent 0.2 g, ProteinContent 0.5 g, SaturatedFatContent 0.2 g, SodiumContent 3.2 mg, SugarContent 20.9 g

CHRISTMAS CRACK CANDY RECIPE - RECIPES.NET

Christmas Crack Candy Recipe - Recipes.net image

Enjoy the holidays more with this crack candy recipe. It's a sweet and salty treat that has lots of crunch and is filled with caramel and chocolate.

Provided by Mia Graham

Total Time 2 hours 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 40

Number Of Ingredients 5

Ingredients

1 sleeve (about 35-40 crackers) saltine cracker
1 cup (2 sticks) unsalted butter
1 cup brown sugar
2 cups semisweet chocolate chips
sprinkles

Steps:

Preheat the oven to 400 degrees F.
Line a 10x15-inch pan with aluminum foil and lightly grease.
Place the saltine crackers on the cookie sheet to cover the entire pan in 1 layer of crackers.
Melt together the butter and sugar in a medium saucepan over medium heat.
Once the butter is melted, bring to a boil for 3 minutes while stirring constantly.
Carefully pour the mixture over the crackers. Spread it overtop so that all of the crackers are covered.
Bake in the oven for 5 minutes. Remove from the oven and cool for 5 minutes.
Add the chocolate to a medium heatproof bowl. Microwave on medium power for 1-minute bursts, stirring between each. When the chocolate is almost melted, stir until smooth.
Spoon the chocolate over the crackers, and spread it smooth to completely cover the pan. Decorate with sprinkles.
Let the toffee harden until the chocolate is set. Either at room temperature or in the fridge.
Once completely hardened, remove from the pan peel the aluminum foil off. Break/"crack" it into pieces.
Store in an airtight container at room temperature for up to 5 days, or in the fridge for 10 days.

Nutrition Facts : CarbohydrateContent 9.36g, CholesterolContent 12.20mg, FatContent 7.20g, FiberContent 0.51g, ProteinContent 0.42g, SaturatedFatContent 4.45g, ServingSize 40.00 Piece, SodiumContent 3.30mg, SugarContent 0.00, UnsaturatedFatContent 2.06g

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