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Portions: 16


  • 2 cups maple syrup (prefertably dark syrup for its robust flavour)
  • 3 tbsp butter
  • 1 cup 35% cream (preferably whipping)
  • 1/2 cup walnuts, chopped


  1. In a large saucepan, bring maple syrup and butter to a boil. Boil for 5 minutes.
  2. Add cream and continue cooking until the temperature reads 118°C (245°F) on a candy thermometer*.
  3. Meanwhile, grease and line a square pan with parchment paper and set aside.
  4. Remove maple syrup and cream mixture from heat and let rest for 5 minutes.
  5. Using a whisk, beat for 5 minutes until thick.
  6. Add walnuts and pour into baking pan.
  7. Let cool before cutting into squares.
Advice from Maple experts

*The candy thermometer is essential for this recipe. Unfortunately we have not tested the recipe without this thermometer.