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    Home » Recipes » Brownies/ Blondies/Cookie Bars

    Maple Syrup Blondies with Maple Sugar Candy

    By Wendy Sondov · Published: Dec 5, 2013 · Modified: Jul 27, 2018 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    I am not currently a pancake enthusiast, but I love the flavor of maple syrup. When I was a child, my father often made pancakes on Sunday mornings. I remember eating Log Cabin syrup saturated pancakes until my stomach couldn’t hold another. Sticky, sweet sugar syrup with maple flavoring was what I knew as maple syrup. If that is what you think of when maple syrup is mentioned, then Maple Syrup Blondies with Maple Sugar Candy are going to change your frame of reference!

    Maple Syrup Blondies with Maple Sugar Candy

    When I was 12, we were living in Europe where, at the time, American style maple pancake syrup wasn’t available. Our Sunday morning pancakes came to a temporary halt when my siblings and I refused to eat pancakes with jam. I suspect we dramatically complained.  I have no idea where they eventually found it, but my parents came home one day with a can of pure maple syrup. Without a cookbook or internet for guidance, my father bubbled and boiled a sugar syrup that, combined with the can of maple syrup, turned into the pancake topping we were missing.

    Maple Syrup Blondies with Maple Sugar Candy

    Now I prefer baking with maple syrup rather than pouring it over pancakes. I love the warm flavor and the intoxicating smell. Oddly, I think, the maple-ness of pure maple syrup isn’t as strong as the maple flavoring in pancake syrup. The first time I made these Maple Syrup Blondies with Maple Sugar Candy, I followed the original recipe which called for only vanilla extract. I found the blondies to be missing maple-ness. I think adding a teaspoon of maple extract gives a more distinct maple flavor to the bars.

    Maple Syrup Blondies with Maple Sugar Candy

    One of the things I enjoy most about this blogging adventure is discovering how to make things I never thought about making before. Things like graham crackers, marshmallows, and chocolate chips are supermarket staples, and I never considered how easy they might be to make at home. I had just such an “ah-ha” moment with the maple sugar candy for these blondies. Maple sugar candy is just boiled pure maple syrup which is beaten with a wooden spoon. That’s it! The recipe couldn’t be easier.

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    Maple Syrup Blondies with Maple Sugar Candy

    The chopped maple sugar candy melts into the batter while the blondies bake. That might be the reason these bars stay moist and chewy for up to 2 weeks! I was thrilled that the flavor and texture stayed the same over time. Try these Maple Syrup Blondies with Maple Sugar Candy and add some maple warmth to your next care package, cookie tray, or snack time.

    Maple Syrup Blondies with Maple Sugar Candy

    Maple Syrup Blondies with Maple Sugar Candy

    Soft, chewy blondies full of warm maple syrup flavor and melted chunks of homemade maple sugar candy.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American, Canadian
    Prep Time: 1 hour hour 45 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 24
    Calories: 183kcal
    Author: Wendy Sondov
    Adapted From: TheKitchn.com/ allrecipes.com

    Ingredients

    Blondies

    • 2 cups all purpose flour
    • 1 cup brown sugar packed
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • ½ cup unsalted butter melted and cooled
    • ½ cup pure maple syrup grade B
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 1 teaspoon maple extract
    • 2 ounces chopped maple sugar candy see recipe below or store bought

    Glaze

    • ½ cup confectioners sugar
    • 3 tablespoons pure maple syrup grade B

    Maple sugar candy

    • 1 cup pure maple syrup grade B

    Instructions

    Blondies

    • Preheat oven to 350 degrees F. Line a 9” x 13” baking pan with parchment paper, overhanging the paper on the long sides of the pan. Spray lightly with vegetable oil.
    • In a large bowl, whisk together flour, brown sugar, salt, and baking soda.
    • In a medium bowl, whisk together butter, maple syrup, eggs, vanilla and maple extracts.
    • Pour butter mixture into flour mixture. Fold together quickly until combined.
    • Fold in chopped maple sugar candy.
    • Spread batter in prepared pan and bake in preheated oven for 18-20 minutes or until center is barely set.
    • Cool completely in the pan.

    Glaze

    • In a small bowl, stir together confectioners sugar and maple syrup until smooth.
    • Lift completely cooled blondies from pan. Glaze can be drizzled before or after cutting the blondies into bars. Drizzling the glaze on individual bars will create drips of glaze down the sides of the bars.
    • Allow glaze to set firmly before storing bars between layers of wax paper in an airtight container at room temperature for up to 2 weeks.

    Maple sugar candy

    • Make 3 small (about 2” x 3” with 1” high sides ) rectangular molds from foil.
    • Pour maple syrup into a medium sauce pan. Attach a candy thermometer to the pan. Stirring occasionally, bring to a boil at medium heat until the thermometer reads 235 degrees F (110 degrees C).
    • Remove from heat and allow to cool until the thermometer reads 175 degrees F (80 degrees C), about 10 minutes.
    • Beat with a wooden spoon(about 5 minutes) until the syrup is thick, creamy, and lightened in color.
    • Pour into foil molds. Allow to firm at room temperature or refrigerate.
    • When firm, wrap in foil or plastic wrap for storage in an airtight container at room temperature for up to 1 month or frozen for longer.

    Notes

    Packing tips
    • Mailing these bars uncut in a disposable pan will keep the blondies moist and chewy longer and make them sturdier for shipping.
    • If mailing cut bars, place a small piece of wax paper between pairs of bars and double wrap in plastic wrap. Place wrapped blondies in an airtight container.

    Nutrition

    Calories: 183kcal | Carbohydrates: 35g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 81mg | Fiber: 1g | Sugar: 25g | Vitamin A: 138IU | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

     

    Maple Syrup Blondies with Maple Sugar Candy- chewy blondies full of warm maple flavor and homemade maple sugar candy bits | The Monday Box

     

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    Comments

    1. BruCrew Life

      December 11, 2013 at 9:56 am

      Those look delicious. Love the drizzle and the maple syrup action going on in these!

      Reply
      • themondaybox

        December 11, 2013 at 10:13 am

        Thanks, Jocelyn! I love the look of a drizzle but needed a photo shoot helper to photograph while I drizzled. 🙂 These bars are soft and chewy and maple-full!

        Reply
    2. Sarah @ The Cook's Life

      December 10, 2013 at 6:18 pm

      You just doomed me when I read about these bars staying moist and chewy for a week. I didn't need to hear that! And thanks for the reminder about maple candy. I made it once a few years ago after paying $16 for a tiny jar of it that disappeared onto our toast and pancakes way too quickly. Now I am craving the candy, or maple cream, as we called it. Dangerous stuff, lady! But thanks! 🙂

      Reply
      • themondaybox

        December 10, 2013 at 9:35 pm

        The long length of time these bars stay fresh is supposed to make life easier....not hips wider....but I just kept going back for more! 🙂 I do think they are great for making ahead of time for a dessert platter when there are lots of other things to be made, as well as great care package bars. The maple sugar candy amazed me! I had no idea that it was so easy to make.

        Reply
    3. The Café Sucre Farine

      December 09, 2013 at 8:48 pm

      These sound so good, I love blondies but when you add maple syrup, that just takes them to a heavenly realm 🙂

      Reply
      • themondaybox

        December 09, 2013 at 10:19 pm

        Thanks, Chris! I like chocolate but I don't love it. So I couldn't figure out what it was about brownies that was so addicting. I decided it was the chewy texture that keeps me going back for more. These maple blondies have that chewy addictiveness.

        Reply
    4. Ashley

      December 09, 2013 at 10:07 am

      Maple is definitely one of my favorite flavors for baking! I'm not a huge fan of pancakes either so I mostly use maple syrup in baking! These blondies sound so delicious - I love that you added the maple extract to pump up the flavor!

      Reply
      • themondaybox

        December 09, 2013 at 10:26 pm

        Thanks, Ashley! I was surprised that with all of the maple syrup and maple syrup candy, The flavor just wasn't mapley enough for me. The maple extract was the pump up these blondies needed. 🙂

        Reply
    5. noyomoco

      December 09, 2013 at 9:42 am

      Maple syrup -yum! 🙂 These bars looks delicious!

      Reply
      • themondaybox

        December 09, 2013 at 10:27 pm

        Thanks, Jennifer! Thank goodness for whoever figured out that maple tree produced such nectar!

        Reply
    6. Maureen | Orgasmic Chef

      December 08, 2013 at 6:04 am

      I love maple syrup. I'm a believer in the real thing too. It does make a huge difference. I'm eager to give these blondies a try.

      Reply
      • themondaybox

        December 08, 2013 at 8:44 pm

        Thanks, Maureen! With maple flavor, just like with vanilla, the real thing and the artificial thing taste different. If you try these bars, I hope you will let me know what you think

        Reply
    7. beyondfrosting

      December 07, 2013 at 8:49 pm

      I am a sucker for anything maple syrup!

      Reply
      • themondaybox

        December 08, 2013 at 8:36 pm

        Me too, Julianne! These stayed so soft and chewy and I just kept eating. 🙂

        Reply
    8. Niki's Sweet Side

      December 06, 2013 at 7:05 pm

      HELLOOO!! That looks AMAZING! And I love maple!! YUMM! 😀

      Reply
      • themondaybox

        December 06, 2013 at 8:08 pm

        Thanks, Niki! Nothing in these chewy little bars but pure maple flavor!

        Reply
        • Niki's Sweet Side

          December 07, 2013 at 7:57 am

          Yum! I'm gonna have to give them a try! 😀

          Reply
    9. Jess @ On Sugar Mountain

      December 06, 2013 at 3:54 pm

      These blondies are gorgeous, Wendy! I love that first shot with the drizzle. <3 Maple syrup is one of those things I also love baking with but I can never seem to get my hands on good quality syrup. I may have to now though!:)

      Reply
      • themondaybox

        December 06, 2013 at 4:50 pm

        Thanks, Jess! I have always wanted to do a drizzle photo but couldn't figure out how to drizzle and photograph at the same time. Over Thanksgiving I solicited my son's assistance. He photographed and I drizzled. 🙂 I bought my syrup at Trader Joe's. I'm not sure about quality because it is the only pure maple syrup I remember tasting. I was a wee bit surprised at the price. I think that large bottle in the photo was $16. Not an every day sweetener/flavoring for sure.

        Reply
    10. shannon

      December 06, 2013 at 11:27 am

      first of all, Wendy, these look fantastic: i too am much more a fan of maple syrup when i'm baking than i am when it's poured over something. side note: i grew up eating pancakes with jam on them BY CHOICE; i still do that on the rare occasion i have pancakes (which, let's be honest, i'm cosidering given our current weather situation...mmmm.) 😉
      oh no: it's mind-wandery day. now i can't get the pancakes out of my head.
      anyway, so secondly, no one needed to let me know how easy it was to make maple candy. because i LOVE maple candy in a big way. dangerous post, my friend. good work. 🙂

      Reply
      • themondaybox

        December 06, 2013 at 4:56 pm

        Thanks, Shannon! There is no accounting for people's tastes in pancake toppings....jam BY CHOICE. Hmmmm. 🙂 Warm comfort food is definitely called for with our perfectly appropriate for December but not at all appreciated current weather. I crave stew and brownies when the temperatures dip to the 20's.
        My mistake about the maple sugar candy. Its really very very hard to boil maple syrup. 😉 Does that help?

        Reply
    11. mmmarzipan

      December 05, 2013 at 2:05 pm

      Oh wow! Send me some?! 😉

      Reply
      • themondaybox

        December 05, 2013 at 2:07 pm

        Absolutely! 🙂

        Reply
    5 from 1 vote (1 rating without comment)

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