Maple Walnut Cream Bar
Ingredients
Directions
The book gives no oven temperature. The 244°F (118°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the sugar base
Dissolve the brown sugar, maple sugar, and glucose in water.
Cook the mixture to 244°F (118°C).
Pour the mixture onto a damp slab.
Cream and set
Once cool, cream the mixture.
Reheat the creamed mixture over a steam bath.
Pour it onto a paper-lined slab.
Set the bars 4 inches apart and press English walnut halves in rows.
Let the bars set for several hours, then cut into pieces showing 3 walnuts on each bar.
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 molasses flavour that builds the caramel-like base.
- Maple sugar
- Adds concentrated maple flavour and sweetness to the bars.
- Glucose
- Inhibits large sugar crystals, helping the creamed mixture stay smooth and soft.
The step that matters
Cooking the mixture to 244°F (118°C). Sugar concentration sets the texture. Undercooking leaves the mass too soft to hold its shape, while overcooking makes it hard and brittle, so the temperature must be reached accurately.
“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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