maple candy recipe?

Question

i am in middle school and i am studying canada in social studies. i am making maple sugar candy an i need a recipe to feed 36 people including my teacher.there can be 1-7 pieces for each person. it can be hard or easy it just has to be a one day process. please and thank you.

where can i get a maple leaf mold in north richland hills texas

Answer 1

Maple Cream Candy 1972
20 pieces 30 min 5 min prep
Change to: pieces US Metric
4 cups brown sugar
2 tablespoons all-purpose flour
1 cup whole milk or evaporated milk
1/4 cup butter
2 teaspoons baking powder
1-2 dash salt
1 teaspoon vanilla
2 cups chopped walnuts or pecans

Lightly grease 9 x 11 brownie pan.
(originally calls for a 9 x 13 pan, but, I find this too thin afterwards).
Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt.
Cook stirring constantly until mixture reaches 235degrees F.
on a candy thermometer.
Or until a soft ball forms in cold water.
Remove from heat, add vanilla and nuts.
Beat two to five minutes or until candy begins to thicken.
Pour quickly into prepared buttered pan.
Spread evenly.
Cut into squares while still soft.

Answer 2

I see you have a couple of recipes, but I'll add a description of another tradition here.

In the spring, we go to our local sugar bush. This is a forest of maple trees, each equip with a tap and bucket. The sap is running, and the fire is cooking/reducing it to syrup. The cooking happens in a shelter in great vats. Some of the newer ones use fuel or electricity, but traditionally this is done with a wood fire which lends to the flavour of the syrup. There is still plenty of snow in the spring. The men (or ladies) pour some of the hot syrup across the snow in a thin trail and leave it one minute to crystallize. The kids (and adults) use Popsicle sticks, or twigs, to roll the syrup up, and pop it in their mouths. Nothing else in the world tastes the same.

Most Canadian children do this every spring. It is a great class or family outing.

Answer 3

Search on Yahoo: maple sugar candy recipe

Answer 4

look on this site 1/2 way down the page on the right side for under $3.00.

http://www.sugarcraft.com/catalog/candymolds/M-flowers/M-flowers.htm

that vermont candy site (jardin supplied) looks like the candy recipe you're thinking of if you want to duplicate the stuff sold at Vermont candy shops.

Answer 5

listed below are 2 receipes one for cookies one for beef, i'm hoping you delight in! Maple cookies factors a million-a million/2 cups all-purpose flour 2 teaspoons baking powder a million/2 teaspoon salt a million/2 cup shortening a million cup packed brown sugar a million egg a million/2 cup maple syrup a million/2 teaspoon vanilla extract a million cup flaked coconut training Preheat oven to 375 levels F. (a hundred ninety levels C.). gently grease baking sheets. In medium bowl combine flour, baking powder and salt; set aside. In a mixing bowl, cream shortening and brown sugar till fluffy. Beat in the egg, syrup, and vanilla till nicely blended. Stir in flour combination till merely blended and then stir in coconut. Drop by using tablespoonfuls 2-inches aside onto arranged baking sheets. Bake for 10-12 minutes or till golden brown. circulate to cord racks to kick back. keep in hermetic container. Yield: 3 dozen Maple Syrup and Apple Cider Brine for beef factors 7 cups warm water a million/2 cup kosher salt 2 cups apple cider a million/2 cup maple syrup 2 tablespoons cracked black peppercorns 6 (a million-a million/4-inch to a million-a million/2-inch thick) midsection-cut back loin beef chops; or 4 beef tenderloins (a million to a million-a million/4 kilos each); or a million (4- to six-pound) piece of boneless beef loin training Stir the nice and snug water and salt collectively till the salt is dissolved. upload the apple cider, syrup and pepper. Cool to below 40 5 levels F. in the refrigerator. Trim any extra exterior fats from the beef. Submerge the beef in the brine in a huge bowl or small crock; make useful the beef maintains to be below the exterior for the time of curing by using utilising a heavy plate to weight it down. Refrigerate the beef in the treatment. The chops could take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, a million-2 days. (Bone-in beef can take an afternoon longer in the brine because of the bone, which supplies it a bigger diameter.) If marinating for an afternoon or longer, stir the brine on a daily basis and turn the beef now and lower back. to purpose style of brined beef, cut back a small piece off the beef, pat it dry and pan-fry it. If the beef is adequately flavorful, eliminate it from the brine, enable it come to room temperature and grill. If no longer, go away it in the brine and attempt lower back later. Yield: 6 servings

Answer 6

if u put brown sugar annd maple surup on a pot

Answer 7

I hope this helps you. go to: http://www.puremapleproducts.com/maple_syrup_candy_recipe.html