Maple Leaf Recipes

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

CANADIAN MAPLE LEAVES

Steps:

• Into large bowl, measure all ingredients.
• With mixer on low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.
• Shape dough into ball; wrap with plastic wrap.
• Refrigerate dough 1 hour or until easy to handle.
• Preheat oven to 350*F.
• Grease large cookie sheet.
• On lightly floured surface, with lightly floured rolling pin, roll 1/3 of the dough at a time 1/8 inch thick, keeping remaining dough refrigerated.
• With floured 3 1/2 inch maple leaf shaped cookie cutter, cut dough into leaves.
• Place cookies 1 inch apart on greased cookie sheet (or use parchment lined sheets.) Bake 10 minutes or until golden.
• With pancake turner, carefully remove to wire racks to cool.
• Repeat until all dough is used, greasing cookie sheet each time.
• (If not using parchment).
• Store cookies in tightly covered container.