Giovanna’s Maple Creams

From from David Lebovitz's website.

Giovanna’s Maple Creams
About 35, depending on how big you cut them

Adapted from Anita Prichard’s Complete Candy Book

Giovanna sometimes dips them in bittersweet chocolate, as shown in one of the photos. Simply melt chopped chocolate in a clean, dry bowl, until smooth, then dip each piece in the melted chocolate. If you want to temper the chocolate, see my instructions on How to temper chocolate.

These are great on their own, or as part of a candy assortment for any holiday celebration.

1 cup (250ml) pure maple syrup (use syrup labeled “Dark amber”)
2 cups (400g) sugar
1 cup (250ml) heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1 cup (125g) walnut or pecan pieces, toasted

1. Lightly oil a 9- by 9-inch (23-by 23cm) square pan. (If you don’t have a square pan this size, you can use a greased cookie sheet.)

2. In a small heavy-duty saucepan (about 2 quarts) mix together the maple syrup, sugar, cream, and corn syrup. Fit a candy thermometer to the side of the pan and heat until the temperature reaches 236F (114C), tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.

3. Remove the pan from the heat and transfer the mixture into the metal bowl of a standing electric mixer. Submerge the thermometer in the candy mixture until it has cooled to 110F (43C), which will take a while.

4. When the temperature is 110F (43C), add the vanilla and beat the mixture until it just begins to thicken and loose its gloss. Overmixing will make it grainy, so keep an eye on it.

5. Stir in the nuts and spread the mixture into the square pan, patting it in flat with your (clean) hands.

6. Allow to cool completely, then remove from the pan and cut into squares.

To remove it from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half. Use a metal spatula to pry the candy loose a bit (it will be flexible). Invert the pan a shake it to coax the maple cream candy out.

As of yet untested.