Maple Walnut Cream Bar
Ingredients
Directions
Make the sugar base
In a large pot, combine brown sugar, maple sugar, glucose, and enough water to dissolve the sugars.
Cook the mixture until it reaches 244°F (118°C).
Pour the cooked mixture onto a damp slab and let it cool completely.
Cream and shape
Once cool, cream the mixture, then reheat it over a steam bath.
Pour the reheated mixture onto a paper-lined slab.
Place the bars 4 inches apart and press English walnut halves into the mixture in rows.
Allow the bars to set for several hours before cutting them, ensuring each bar has 3 walnuts.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brown sugar
- Provides the main sweetness and caramel-like flavor of the bar.
- Maple sugar
- Adds concentrated maple flavor and sweetness to the bar.
- Glucose
- Interferes with crystal formation, helping the mixture stay smooth when creamed.
The step that matters
Creaming after cooling. Sugar syrup must cool largely undisturbed before creaming, because agitating a hot, supersaturated syrup too early causes large crystals and a grainy texture instead of a smooth fondant-like bar.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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