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Maple Snowflake Candy!

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maple-snowflake-candy

These adorable maple candy snowflakes are made with only one ingredient- maple syrup! Such a delicious and easy-to-make winter treat!

Every winter for most of my life, my mom would tell us about making maple snow candy. It involved pouring hot maple syrup into snow, and it would harden into delicious candy bits. She said they made it at school when she was little, and she loved it.

I’ve never made it- and the thought of pouring anything edible into snow from my backyard? I don’t think so. 🙂 I was thinking about the candy and saw cute snowflake silicone molds online and decided I would try my hand at maple candy. It is a well-known technique, probably made for many years in some families, but a new technique for me- and I learned some things about how to make them well! 🙂

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Here is how we made them: (printable recipe here)

INGREDIENTS/SUPPLIES:

  • 1 cup of pure maple syrup (grade A)- I used Wal-Mart brand because it was the least expensive 🙂 Worked great!
  • A few drops of vegetable oil- if desired to prevent boiling over
  • Silicone molds (the ones I got are discontinued- which is so sad!!!  I just got them about 2 weeks ago!) Here is a link to very similar sized ones (2 inch diameter).
  • A candy thermometer

DIRECTIONS:

  • Prepare molds by setting them on a small cookie sheet (to keep them flat). One cup of syrup will make about 8, 2 inch diameter and 1/3 inch deep candies.
  • Pour syrup into a medium saucepan. Clip a thermometer on the side with tip in syrup.
  • Add a few drops of oil on the top to keep it from foaming up when it heats. 
  • Heat to soft-ball stage(about 240F degrees on the candy thermometer), stirring slightly to prevent scalding .
  • Remove from heat, remove thermometer, and do not stir for 5 minutes. 

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  • After 5 minutes, start to stir the mixture. It will (fairly quickly) start to form little bubbles and change color. It will feel like you are scraping sugar off the bottom of the pan. At this point, quickly spoon into molds and then tap the entire cookie sheet on the counter to flatten out the candy in the molds.

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Now. I experimented with this a little. I placed my 1st batch in the freezer to harden for about 15 minutes and they had a sugary film on them when I took them out. I left my second batch in the freezer while I went out for dinner (several hours) and they came out beautifully. I repeated this with 3 more batches and it worked perfectly every time. If you are going to make a lot of these, get a couple of molds to save time! 

Here’s a photo of the second batch (several hours in freezer) vs the 1st batch (15 minutes in freezer) 

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  • Just pop these out of the molds and keep them in a sealed container for up to several weeks. 
  • Enjoy!!

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My thoughts: These are particularly good with a cup of coffee… the sweet and the sugar… yum! I put these on my Christmas cookie trays for friends and they LOVED them. My gluten-free friends were particularly excited about them 🙂

Since the syrup is so expensive, I just did one-cup batches for the 1st two sets- so I could experiment without ruining a whole 2 cups of syrup. My remaining batches, I boiled 2 cups at once and used 2 sheets of molds. You have to pour very quickly when you use 2 cups- so that it doesn’t thicken up before you get it into the mold. Other than that, it worked great and was actually a VERY easy and fun treat! Hope you get a chance to try them! ~r

Other snowy day desserts here on Easybaked: (click a photo to see the recipe)

Snowman Oreo PopsCoconut Cupcakes!!!Caramel Ritz CookiesBerry Bomb Cupcakes4

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Pancake and Bacon Cupcakes!!!

Pancake Cupcakes!!!!These sweet maple pancake flavored cupcakes are topped with syrup-coated bacon and real mini-pancakes.  The only question remaining is, will you eat them for breakfast???

My answer to that question is a resounding YES, I will eat them for breakfast, and any other time of the day too!

Did you know that today is National Pancake Lovers Day???  There is no better way I know of to celebrate pancakes than by making these!  [Plus, Monday is National Coffee Day, and believe me these go GREAT with coffee!]

Pancake cupcakes with coffeeThese cupcakes were a complete experiment, and when they came out of the oven and I tentatively tasted one, I smiled. They taste like pancakes- they really do!  Here’s how we made them: (printable recipe)

INGREDIENTS:

Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup butter, melted
  • 1/4 cup whipping cream
  • 2 eggs
  • 3 teaspoons vanilla
  • 1/2 cup maple syrup (I didn’t use the real stuff– too expensive!)

Frosting and toppings:

  • 2 sticks (1 cup) of salted butter, softened
  • 2 sticks (1 cup) of unsalted butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons of vanilla
  • 8 pieces of bacon, cooked until very crisp
  • 1/4 cup of maple syrup
  • Pancake batter- enough for about 50 mini pancakes (I used the add water and shake Bisquick bottle, and it took about 2 cups of batter to make these up.

DIRECTIONS:

Cupcakes:

  • Combine all dry ingredients and mix in medium bowl
  • In large bowl, whisk eggs, whipping cream and vanilla together, add melted butter slowly while whisking.
  • Alternately add dry ingredients and syrup to the egg mixture, whisking until thick and smooth.
  • Scoop evenly into 18-20 cupcake liners placed in muffin tins. Don’t overfill!
  • Bake at 350F degrees for 14-18 minutes, until a toothpick inserted into the center comes out clean.
  • Remove cupcakes from tin and allow them to cool completely.

Frosting and toppings:

  • Crumble bacon into small pieces and toss with maple syrup until completely coated.
  • Make mini pancakes on a hot griddle by using a small spoon and making just a tiny circle of batter.  Let these cool on a piece of parchment paper.
  • Make frosting by placing butters, powdered sugar and vanilla in a mixing bowl and beating on high for 3-4 minutes until very light and fluffy.
  • Place frosting into a large zip top bag that has a decorating tip fitted into one corner.
  • Pipe a circle of icing around the edge of the cupcake.
  • Sprinkle with bacon.
  • Place pancakes on top, using a small amount of frosting to stick them together into a stack.  
  • Add a dollop of frosting on top and add sprinkles or a red “cherry” sixlet, like mine.
  • ENJOY!!!!



Pancake Cupcakes!!!My thoughts:  These are really good.  The sweet cupcake with that salty bacon….yum!  I was a little skeptical about the bacon, but it really adds a wonderful flavor to these!  If you are short on time, skip the mini pancakes on top and just frost these and sprinkle them with bacon.  You could even use a bottle of those real bacon bits, but I suspect that the freshly cooked bacon tastes best.  Happy Pancake Day to YOU!!!  Enjoy!! ~r

Pancake and Bacon Cupcakes!

Other treats that you “could” eat for breakfast:

Tres Leches Cake with caramel and fruitRaspberry Lemon drop Cakes!!!Cinnamon Upside Down Cakes!!Mocha cupcakes in edible fondant mug

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