By FREDA GABLE cookin4me

10-12 dozen depends on size
1 Hr
10 Min

This was my Grandmothers favorite Candy, and Making this sure does bring back Memories. I am Posting this in her Memory.
These are very Creamy, and when Dipped In Chocolate, Are Just to good to pass up.
I have added (3) Versions, One with Nuts and one with out, one dipped in Butterscotch, one in Chocolate. So Many Versions and only one recipe. Your Imagination with this recipe is endless.

Enjoy this very Easy version. Makes Plenty, to "stash" just so you can enjoy "Just a Pinch" before they dissappear.
NOTE: Prep time is 1 hr. Plus chilling time.
Note: I am making these as I am Posting, If they Last Long enough for a Photo it will post soon!
Photo is 1/2 dipped in Butterscotch chips and 1/2 in Chocolate. Nuts on top are Maple walnut creams.


1 can
sweetened condensed milk, { note: do not use evaporated milk}
1 cube
butter = 1/2 cup, cubed
7 C
powdered sugar = (2 lb =7 c)
3 tsp
pure maple flavoring or mapleine
1 tsp
pure vanilla extract
2 cups
chopped walnuts (optional)
4 Cups
semi sweet, or milk choc. chips/ or butterscotch chips
2 tsp
shortening (crisco)
make as above; divide mixture in 1/2. then just add 1/2 the nuts in 1/2 the mixture. tip; after dipping in chocolate, top with a sprinkle of the nuts, before choc sets. this way you can tel which has nuts and which does not.
make same as above; only use butterscotch chips in place of choc chips above for dipping.

Directions Step-By-Step

In a small saucepan, add Condensed Milk, and cubed butter, Stir over Low heat just til melted.
Measure all the 7 1/2 C of Pdr Sugar, & Place Pdr Sugar in large seperate Bowl or sauce pan.
When Butter and Milk Mixture is Melted, Pour into the Pdr Sugar;
Add Flavorings, Now. ( I used Mapleine) Stir Till smooth and no lumps. Mixture will be thick and hard to stir. It should be a creamy texture.
Divide Mixture in 1/2.
Place 1 C Nuts in one 1/2 of the mixture.
Place in refer to Chill 1 hr.
Remove from Refer, with small ice cream scoop, Roll into 1" balls. Place on WAX paper or Parchment paper lined baking sheet. Chill again not less than 1 hr.
While mixture is chilling: Melt Choc Chips,& Shortening, Stir til smooth.
Remove balls from Refer, and dip one at a time, allowng excess to drip off, Place on paper lined sheet, and let stand to set.
Store in AIRTIGHT container. . . and enjoy.

If Making ahead of time,
The mixture will freeze for at least 2-3 Months before dipping in Chocolate.
Mixture Needs to Thaw, (Yet chilled,) before dipping, into the Chocolate if You choose to make and freeze these ahead of time.
These maple creams are Heavenly. . . Guaranteed EASY, & Will bring back "old memories" of Days Past.

About this Recipe

Course/Dish: Candies
Other Tag: Quick & Easy

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Dianne Joyner MrsJoyner
Dec 22, 2012
I tried this recipe and say it's Family Tested & Approved!
Dianne Joyner MrsJoyner
Dec 22, 2012
These are fantastic! Just what I was looking for. I toasted the walnuts and used the entire package of Kraft caramels. Makes Lots of candy. Thank you so much for this excellent recipe.
Rhonda Kirby hippychick
Mar 30, 2012
Freda: Thank you for getting back to me so quickly. I think i'll try adding a little more powdered sugar and see if that helps, and shape them into small easter eggs and chill them and dip them in chocolate. Thank you for this great recipe! Have a Happy Easter, Sincerely, Rhonda.
FREDA GABLE cookin4me
Mar 30, 2012
Rhonda, You got me. . . I have No Clue what went wrong.
I have never Molded them any other way except as the Recipe states.
If you rolled them out in the shapes of small easter eggs, and Dipped them in the Chocolate coating would be my only suggestion. But you say they are Now too soft. . . . Hummmm. . . You got me.
I might try to Roll them in the small egg shapes and try freezing them, Maybe then you could dip them. Gosh. . . I'd not want to toss any of it I would try something. . . Good luck.
Rhonda Kirby hippychick
Mar 29, 2012
Hi Freda, I made Freda's recipe for Maple Creams at Christmas and everyone loved them. I made them for easter followed the same recipe to the letter, i put the cream filling in some plastic easter eggs to mold i sprayed the eggs with cooking spray and them filled them and put them in the fridge overnight, when i pulled the eggs apart the filling was soft and it didn't look like a easter egg at all so i will dig out the filling. Does anyone have any idea what i did wrong? when i get the filling out would it help to add more powered surgar to stiffen it up so i can try to mold them by hand to look like a easter egg, also if you have any tips on how to make them look like a egg without using a mold i would be so gratefull. Should i just throw the filling out and start over? I really want to save it if i can to cut down on the cost instead of starting over. If anyone can give me any help on what to do and what i did wrong i would appreciate it. I don't think they would hold together to dip them in chocolate. Sorry for going on and on but i wanted to give all the information on what i did so you would have a better understanding on everything i did. Thank you for your time in helping me with my problem. Kind Regards, Rhonda