Chocolate Covered Maple Creams Recipes

Steps:

• 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.

Steps:

• In a large bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm. , In a microwave , melt chips; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in the refrigerator.

Steps:

• 1. In a small saucepan, add Condensed Milk, and cubed butter, Stir over Low heat just til melted.
• 2. Measure all the 7 1/2 C of Pdr Sugar, & Place Pdr Sugar in large seperate Bowl or sauce pan. When Butter and Milk Mixture is Melted, Pour into the Pdr Sugar; Add Flavorings, Now. ( I used Mapleine) Stir Till smooth and no lumps. Mixture will be thick and hard to stir. It should be a creamy texture. Divide Mixture in 1/2. Place 1 C Nuts in one 1/2 of the mixture. Place in refer to Chill 1 hr.
• 3. Remove from Refer, with small ice cream scoop, Roll into 1" balls. Place on WAX paper or Parchment paper lined baking sheet. Chill again not less than 1 hr.
• 4. While mixture is chilling: Melt Choc Chips,& Shortening, Stir til smooth. Remove balls from Refer, and dip one at a time, allowng excess to drip off, Place on paper lined sheet, and let stand to set. Store in AIRTIGHT container. . . and enjoy. NOTE & TIP; If Making ahead of time, The mixture will freeze for at least 2-3 Months before dipping in Chocolate. Mixture Needs to Thaw, (Yet chilled,) before dipping, into the Chocolate if You choose to make and freeze these ahead of time.
• 5. These maple creams are Heavenly. . . Guaranteed EASY, & Will bring back "old memories" of Days Past.

Steps:

• For the maple cream layer: Line a 10-inch square cake pan with plastic wrap so that the plastic falls over the edges of the pan. Then place a square of parchment paper over the plastic in the bottom of the pan.
• In a small bowl, combine the gelatin with just enough water to cover and mix until incorporated. In a small saucepan bring the half-and-half to a simmer. Add the sugar and maple syrup, and stir until the sugar dissolves. Remove the saucepan from the heat and add the gelatin. Stir until incorporated. Pour the mixture into the prepared cake pan. Refrigerate until set, about 45 minutes.
• For the brandy layer: When the maple cream layer is completely set, begin on the brandy layer. In a small bowl, combine the gelatin with just enough water to cover and mix until incorporated. Bring the simple syrup to a simmer, then add the gelatin and whisk until melted together. Remove from the heat and stir in the brandy. Pour the brandy layer over the maple cream layer in the cake pan. Refrigerate until set, another 45 minutes.
• Using the plastic wrap as handles, carefully lift the layered gelatin from the cake pan. Slice into 1-inch squares. Fill a large saucepan with about 3 inches of water and bring to a boil. Fit a large glass or metal mixing bowl into the pot, making sure that the bottom of the bowl doesn't touch the water. Place the chocolate in the bowl and, using a heat resistant spatula, stir as the chocolate melts. Once fully melted, stir until a candy thermometer inserted in the chocolate reads 120 degrees F. Then pour the chocolate onto a clean, cool surface and push it back and forth with a spatula or bench scraper. You're looking to push it around to cool it down to 82 degrees F. This is tempering the chocolate. Transfer the chocolate to a clean bowl. Use a fork to dip the gelatin squares into the chocolate, tapping a bit to remove excess chocolate. Then place the squares chocolate-side up on a sheet pan fitted with a cooling rack. Repeat for the remaining gelatin squares. Garnish with the candied pecans while the chocolate is still hot so they stick to the candies.

Steps:

• First mix 1/2 cup of butter with 3 cups of powdered sugar. Add 3/4 tsp maple flavoring and 1/2 cup chopped nuts. Mix together and form into small balls. Place on cookie sheet (use powdered sugar on hands if sticky). Cool in refrigerator. Add 2 squares of baker's chocolate and 1/2 cup chocolate chips, 2 tsp butter, 2" square of paraffin wax into a double boiler. Melt and keep hot. Use toothpicks to dip balls into mixture in boiler. Set to cool on wax paper. Do not put in refrigerator.

Steps:

• In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
• Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
• Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
• Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

Steps:

• In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1-in. balls. Cover and refrigerate for 1-1/2 hours or until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in the refrigerator.

Steps:

• Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
• Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)