Maple Sugar Candies

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.

Maple Sugar Candies

My Maple Sugar Candies will transport you back to childhood with each maple filled bite!

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Course: Dessert

Cuisine: American

Servings: 12

Calories: 59

Author: Taryn

Ingredients

• ▢ 4 T. butter
• ▢ ½ cup Trim Healthy Mama Gentle Sweet or my sweetener
• ▢ 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.

Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Calories: 59 | Carbohydrates: 0g | Protein: 0g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 5mg | Sugar: 0g | Vitamin A: 230IU | Calcium: 6mg

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