Delectable Maple Nut Chocolates
Total TimePrep: 1 hour + chilling
Makesabout 13 dozen
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup butter, cubed
- 7-1/2 cups confectioners' sugar
- 2 cups chopped walnuts
- 2 teaspoons maple flavoring
- 1 teaspoon vanilla extract
- 4 cups semisweet chocolate chips
- 2 ounces bittersweet chocolate, chopped
- 2 teaspoons shortening
- In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
- In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts1 each: 67 calories, 3g fat (1g saturated fat), 2mg cholesterol, 8mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.
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Apr 11, 2014
I have used this recipe for many years. However besides the maple nut, which is my favorite, you can use any desired flavoring. I usually divide the basic candy without any flavoring and then add desired flavoring to each batch, such as........ almond flavoring and chopped maraschino cherries in one..... almond or coconut flavoring and shredded coconut in another batch....seedless raspberry preserves and raspberry flavoring, adding a bit more of powdered sugar if necessary . Can also use some peanut butter instead of butter if making another batch. If you like chocolate cream add some melted chocolate and vanilla flavoring in another batch.
Jan 27, 2014
I had to add more powdered sugar to get the candy to the right consistency. These had a good flavor, but were not great. Also, as with all dipped candies, they took a long time to make (at least for me.)
Dec 12, 2011
This is one of the best candy recipes I have ever made. It is so yummy. I will have to share this recipe with my friends and family.
Feb 13, 2011
So glad I cut this recipe in half. Definitely have to let the maple filling cool in order to get the balls to form. I had to increase the maple flavoring by another teaspoon and I still don't think it was strong enough. I was hoping they would be more firm/dense. They stayed pretty soft. These were easy enough to do, but nothing over the top.
Jan 12, 2011
Dec 15, 2010
We must have done something wrong. Ours was way too sticky,and got soft again after refrigeration. The chocolate was not a consistency to dip--way to thick. The flavor is great.
Dec 15, 2010
I'm glad it turned out for you ladies. The recipe printed is very different than the one I submitted. My recipe was for Maple Nut Fudge, there was no chocolate involved. :)
Dec 5, 2010
Very tasty. Everyone loved them. I used a small melon baller to scoop up the balls to be rolled and kept dipping it in ice water. The chocolate dipping was rather tricky. We ended up with chocolate up to our elbows. Which was fun as a group activity, but I would like to perfect the technique on subsequent tries. We also attached the finished candies on to a cone shaped styrofoam as shown in the magazine. Got rave reviews for that. The kids got a kick out of the powder sugar snow we sprinkled over our finished tree. All in all a worthy project.
Dec 3, 2010
I had trouble rolling the maple into balls too and found that it must cool first, either in the fridge or on the counter. I also find that it's really messy to roll them in the chocolate to coat. I might add lollipop sticks before I refrigerate them next time. It's a very rich recipe, so don't make them too big. Very yummy though.
Dec 2, 2010
Positively absolutely excellent! I had to chill before I could roll balls, I used a really small cookie scoop, easier! They recieved rave reviews from everyone and they will be made many, many more times by me. I used one of my home-brew vanillas, I chose mexican as I thought it would compliment the flavors best! I drool just writing this thinking about how good they are, Betsey King I thank you for a most excellent recipe!