Soft Maple Creams
Soft Maple Creams are a maple nut chocolate candy recipe that will melt in your mouth and wow your taste buds. Made with brown sugar, cream, marshmallow, maple, chocolate and nuts, there is no better combination of sweet flavors!
Notes
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.
Ingredients
- 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 (pecans preferred)
- Dipping chocolate or melted chocolate chips
Instructions
- 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.
- Makes about 75.
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MsEditor
Jan 18, 2011
mtnlizards 6026794 Thanks for your question! This was a tough one! It's an enzyme from yeast and or the digestive juices of animals, that causes the inversion of cane sugar into invert sugar. In other words, it liquifies sugar for confectionary treats. You can get it on Amazon.com if not at your local grocery. Thanks! Blair, editor for RecipeLion.com
mtnlizards 6026794
Jan 16, 2011
what is invertase and where can I get some? This recipe sounds great!
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