Ingredients:
3 cups granulated sugar
1 cup heavy cream or 1 cup whipping cream
1 tablespoon corn syrup
1/4 cup sweet unsalted butter ( 1/4 cup)
1/4 teaspoon salt
1/4 teaspoon maple extract ( NOT maple syrup!)
2 teaspoons vanilla
1 cup chopped pecans
Directions:
Mix together sugar,cream,corn syrup,butter and salt in a saucepan.
Cook over medium heat, stirring constantly, until sugar has dissolved.
Cook about 25 minutes, stirring occasionally until a candy thermometer reaches 238 F (soft-ball stage).
Remove pan from heat and stir in vanilla and maple extract.
Pour into a large bowl and beat with an electric mixer until creamy.
Stir in pecans.
Drop by heaping teaspoonfuls onto greased waxed paper and let cool until hardened.
Store in an airtight contained between sheets of waxed paper.
NOTE: You may use either light or dark corn syrup- the difference will be a slight change in color.
Servings: 60
Time preparation: 10 min.
Time total: 45 min.