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Maple Panocha

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Ingredients
  Granulated sugar 1 Cup (16 tbs)
  Maple sugar 1 Cup (16 tbs)
  Firmly packed brown sugar 2 Cup (32 tbs)
  Corn syrup 2 Tablespoon
  Cream 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Nuts 1 Cup (16 tbs), chopped
Directions

Combine sugars, corn syrup, and cream in a saucepan; stir over low heat until sugars are moistened.
Set candy thermometer in place.
Cook, stirring occasionally, to 238°F.
Remove from heat and add butter; cool slightly.
Beat until creamy, adding nuts last few minutes.
Turn into a buttered pan.
When cool, cut into bars or squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Everyday

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