Yesterday I heard somebody on the TV saying a balanced diet is a cookie in each hand. Well, I don’t agree at all, for me a balanced diet is a MAPLE CARAMEL BAR in each hand (and some leftovers in the kitchen, of course). Sadly, I broke my foot last Sunday and, at this moment, I’m stuck in the sofa with none of these bars to cheer me up. My advise, make this recipe while you can!!!!!
So, here is my favorite and the last of three ultimate Valentines chocolate candie recipes. Trust me, that’s one for the books! (I had to use this expression!)
Grease a flat surface such as baking sheet or use a silpat.
In a medium saucepan, combine sugar, water and sweetened condensed milk. Bring to a boil while stirring constantly. Add corn syrup, maple and continue cooking and stirring, for approximately 10 minutes or until the mixture reaches 110°C/230°F.
To test it manually, drop a small amount of caramel into a cup filled with cold water. Press the caramel drop between two fingers; it should form a thread.
Add the butter and continue cooking while stirring, for additional 7 minutes or until the mixture reaches 115°C/239°F. You can test manually once again. The drop should form now a soft and malleable ball that will flatten easily between your fingers.
Immediately, pour the mixture into the prepared surface, sprinkle with salt and let it cool at room temperature.
Set up the pecans. Moisten them with water and maple. Add the sugar and toss together to mix.
Spread the nuts in a baking sheet, sprinkle with sea salt and bake for approximately 15 minutes or until they’re golden in color.
Take the pecans of the pan immediately. Let them cool and then chop.
Now, it’s time to “build” our bars. When the caramel is completely cool, coat one side with tempered chocolate and let it set for 15 minutes.
Turn the candy over a parchment paper and cover the other side with the rest of the chocolate. Immediately sprinkle the chopped and glazed pecans onto the chocolate. Let it set before cutting or eating!