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.
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Ingredients:
4 T. butter
½ cup THM gentle sweet (or my copycat recipe)
6 T. heavy cream, divided
½ t. maple extract
¼ 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.
Ingredients
- 4 tablespoon butter
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 6 tablespoon heavy cream divided
- ½ teaspoon maple extract
- ¼ teaspoon 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.
Notes
Nutrition
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Rebecca says
Hi!
Do they have to be stored in the refrigerator?
Melissa McKenna says
I tried to make these yesterday and I think I successfully made maple caramels 🙁 Unless, they really do take a couple days to set up???
Taryn says
They really do take a long time to set! They'll be delicious either way.
Christina says
These look amazing! Can the sweetener be substituted with Erythritol or Granulated Swerve? Im assuming I would have to adduct for sweetness but I'm more curious if the Erythritol would work structurally.
Thank you!
Taryn says
I think so but I have not tried it.
Tresa says
I love your recipes. Do you have a cookbook other then your free ebook? I am burning up my printer with all your delicious looking recipes 🙂
Taryn says
Not yet. Maybe someday 🙂 Cookbooks are a huge undertaking and I've only been blogging for 18 months.
Abby says
Hi,
Can another sweetener be used here ?? I don't know what THM gentle sweet is & can't seem to click on your version of it. We LOVE anything maple so can't wait to make these.
thanks for any help and advise you can give me.
Taryn says
Hmm.. I'm not sure why you can't click the links. I just tried and they worked. It is Trim Healthy Mama Gentle Sweet. You can use my blend of xylitol, erythritol, and stevia. www. joyfilledeats.com/sweetener
judy says
These look delicious. I also love maple. About how many minutes do you cook these? I had issues with the pay day candies in the book not hardening for me. I think I didn't cook long enough.
Taryn says
I cook this for about 15 minutes.
Johnna says
How many of these can you have on THM as a serving? Or with an "S" meal?
Taryn says
Sorry Johnna, I just saw this! I would say 3 or 4. They are small but sweet.