Every Christmas my family indulges in candy making. The usual suspects are English Toffee, peanut brittle, fudge, cranberry hazelnut bark, and Mandee's Candies (peppermint and chocolate). Those recipes will be in another post.

This year I decided to invest in some pure maple syrup and some maple extract to play with, and here's the recipes I found and used (TO MAKE UTTER DELICIOUSNESS)...

Maple Nut Fudge.

This stuff is sooo good.

Found the recipe HERE

Yield: 36 squares

Ingredients:
4 cups granulated sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped walnuts (pecans or hazelnuts may be used)
1 teaspoon pure vanilla extract

Instructions:
Butter a 9-inch square baking dish. For easier removal, line the baking dish with parchment paper or aluminum foil leaving an 1-inch overhand, and then butter the paper or foil. This technique makes it easy to pull the fudge out of the pan in one piece (I used parchment paper to line my pan; works without buttering)

In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.

Note: The reason that fudge can turn out grainy is that there was still somesugar crystals in the mixture that did not melt. Fudge is what is called a super saturated solution, and one little grain or crystal of sugar or even a bit of dust can cause the sugar to come out of solution and begin to crystallize. To solve the problem place the fudge back into the pan, re-cook it (and during that time to put a lid on the kettle for a minute or so). This washes the sugar crystals off of the side of the pan.

Let cool to 115 degrees F; add walnuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Let cool completely.

When cool, cut into squares.

Yields 36 squares or 1 1/4 pounds.

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Maple Nutty Candy

This one has the quality of a damn good candy bar.

ingredients

12 ounces chocolate-flavored candy coating, cut up
1 12 - ounce package butterscotch-flavored pieces (2 cups)
1 12 - ounce jar peanut butter (1-1/4 cups)
1 cup butter or margarine
1/2 cup evaporated milk
1 4-serving-size package regular vanilla pudding mix
1 tablespoon maple flavoring
1 teaspoon vanilla
2 pounds sifted powdered sugar (8 to 9 cups)
3 cups salted peanuts, chopped (1 pound)

In a heavy, medium saucepan, combine the chocolate-flavored candy coating and the butterscotch-flavored pieces. Cook and stir the candies over low heat until melted. [Or, combine the candies in a microwave-safe 4-cup glass measuring cup. Microcook on 100 percent power (high) for 2 to 3 minutes or until melted, stirring every minute.]
Stir peanut butter into chocolate mixture. Spread 1-3/4 cups of the mixture into a greased 15x10x1-inch baking pan.

Refrigerate until the mixture in the pan is set (about 20 minutes). Set the remaining mixture aside.

Meanwhile, in a large saucepan, melt the butter or margarine. Stir in the evaporated milk and the vanilla pudding mix. Cook and stir over medium heat until thickened (mixture may appear curdled). Stir in maple flavoring and vanilla. Stir in the powdered sugar.

Carefully spread the pudding mixture over cooled chocolate mixture in baking pan. If necessary, reheat the remaining chocolate-peanut butter mixture to melt. Stir in the peanuts. Carefully spread the chocolate-peanut butter mixture over the pudding. Chill in the refrigerator to set.

Cut the candy into squares. Makes about 6 pounds (sixty 1-1/2-inch squares).

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Maple Spiced Nuts

Mmm, warm spices and mixed nuts blended with maple.

Recipe can be found HERE

1/4 cup (4 tablespoons) unsalted butter
1 pound nuts — single variety, or a mixture
1/4 cup brown sugar
1/8 to 1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons maple syrup

Instructions

In a large skillet set over medium-high heat, melt the butter and add the nuts. Cook, stirring occasionally, for 3 to 4 minutes, until the nuts are fragrant and beginning to toast.

Add the remaining ingredients, stirring until the sugar begins to melt. Lower the heat to medium and cook for another 3 to 4 minutes, until the nuts are nicely caramelized around the outside.

Transfer the nuts to a parchment-lined baking sheet to cool, stirring periodically so they don't clump.

Yield: 4 cups nuts, 18 servings.

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Maple Nut Chocolates

My favorite combination of all: maple, nut and chocolate. Recipe found HERE.

1 can (14 ounces) sweetened condensed milk
1/2 cup butter, cubed
7-1/2 cups confectioners' sugar
2 cups chopped walnuts
2 teaspoons maple flavoring
1 teaspoon vanilla extract
4 cups (24 ounces) semisweet chocolate chips
2 ounces bittersweet chocolate, chopped
2 teaspoons shortening

DIRECTIONS

In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.

In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 13 dozen.

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Enjoy!