Maple Creams
Newsgroups: rec.food.recipes/Janie McKinney
Adapted from Ideals: Desserts, Candy and Cookie Cookbook (1978)

Soft Maple Creams
Makes about 75

3 cups brown sugar
1/2 cup water
1/2 cup butter
1 cup heavy cream
1 cup marshmallow creme
1/3 teaspoon invertase*
1 teaspoon maple flavor
1 cup finely chopped nuts (I prefer pecans)
Dipping chocolate or melted chocolate chips

Cook brown sugar, water, and butter to 215 degrees F on a candy thermometer. Add heavy cream slowly so boiling does not stop. Cook to 238 degrees F on the candy thermometer. Pour on slab and let candy cool to warm lukewarm. (This fondant should be worked at a slightly warmer temperature than most fondants.) Work with spatula until cloudy and heavy. Add marshmallow creme, invertase, and maple flavor. Continue to work until almost set up and then add nuts. Let rest until it is easy to handle, then form into 1-inch balls and dip in melted chocolate.

*Invertase is a yeast derivative used in fondant centers to make them creamier as fondant ripens. Usually only a few drops are necessary. It can be omitted from any recipe.

Maple Creams
Makes about 25

1 cup coffee cream (half-and-half ok)
2 cups maple syrup
Sweet milk chocolate, melted

Cook cream and syrup to 238 degrees F on a candy thermometer. Pour on a cold slab; cool to lukewarm. Work with spatula or paddle until mass holds its shape. Form into 3/4-inch balls and dip in melted chocolate.