Chocolate Covered Maple Creams

Good Old Days Sept. 2014 Page 23

Chocolate Covered Maple Creams

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup butter, softened

  • 2

    Tablespoons maple flavoring

  • 1

    (16 ounce) bag confectioners' sugar

  • 2 to 3

    teaspoons water

  • 1

    (12-ounce) package semisweet or milk chocolate chips

  • bar paraffin

  • ( I use coating chocolate in place of chips and paraffin)


Cream butter, maple flavoring and confectioners' sugar until well blended. Add water by the teaspoon, mixing after each addition, until mixture resembles modeling clay. Roll pieces of maple mixture into 1-inch balls and then flatten and place on a baking sheet lined with waxed paper. Refrigerate candies for 30 minutes. Melt chocolate chips and paraffin in a double boiler and stir until smooth. using a skewer or toothpick, dip maple candies into the chcolate, turning them to coat completely. Replace candies on baking sheet and chill until chocolate is set. Store in airtight containers Makes 5 dozen.


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