Before you do a double take these don’t really have sugar or maple syrup. They are made with sugar alcohols and maple extract. But for a northeast girl with a love for maple they hit the spot. Ever since I was a child I have loved the little maple leaf candies made from maple syrup. And I love real maple syrup. Preferably grade B which has a stronger maple flavor than grade A. But maple anything is delicious to me. My next baking venture may have to be maple leaf cookies. They are a shortbread sandwich cookie filled with maple flavored icing. They are divine. The first time I had them was on our honeymoon in Quebec City. We drove out to an island in the middle of the St. Lawrence river and spent a day visiting sugar shacks and wineries. We treasured the gallon of syrup and the maple sugar candies we brought home with us.
These Maple Sugar Candies are low carb, sugar free, grain free, gluten free, and a THM S.
This post may have affiliate links. Thank you for supporting my baking obsession, this blog, and my growing family! If you use any of my links to iherb you save $5 and get free shipping over $20. They have competitive pricing for a lot of staples in THM. The promo code is FQM372 if you need it.
Ingredients:
4 T. butter
1/2 cup THM gentle sweet (or my copycat recipe)
6 T. heavy cream, divided
1/2 t. maple extract
1/4 t. sea salt
Instructions:
Combine butter, sweetener, and 4 tablespoons of the cream over medium heat. Stir until sweetener is dissolved. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 2 tablespoons of heavy cream, maple extract, and salt. Stir until smooth.
Pour into silicone candy molds. I got these for Christmas and love them (6 for $12 in all different shapes). I would like to get one with maple leaves though so this recipe is a bit more authentic.
These will solidify in the refrigerator. It might take a couple DAYS. Once they are firm you can pop them out of the mold.
Save RecipeIngredients
- 4 T. butter
- 1/2 cup THM gentle sweet (or my copycat recipe)
- 6 T. heavy cream, divided
- 1/2 t. maple extract
- 1/4 t. sea salt
Instructions
- Combine butter, sweetener, and 4 tablespoons of the cream over medium heat. Stir until sweetener is dissolved. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 2 tablespoons of heavy cream, maple extract, and salt. Stir until smooth.
- Pour into silicone candy molds. These will solidify in the refrigerator. It might take a couple DAYS. Once they are firm you can pop them out of the mold.
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